Spicy Pizza Mac And Cheese

Serving 8 people

60 min


  • black olives 1/4 cup pitted black olives, chopped
  • canned tomatoes 1 (14 ounce) can diced tomatoes, drained
  • extra virgin olive oil 1 tablespoon extra virgin olive oil
  • flour 1/4 cup all-purpose flour
  • fontina cheese 1/2 cup freshly grated Wisconsin Fontina cheese
  • garlic 3 teaspoons minced garlic
  • green bell pepper 1 green bell pepper, diced
  • half and half 1/4 cup half and half
  • mozzarella cheese 1/2 cup freshly grated Wisconsin Mozzarella cheese
  • non-fat milk 2 1/2 cups non-fat milk
  • oregano 1 teaspoon dried oregano
  • parmesan cheese 1/3 cup freshly grated Wisconsin Parmesan cheese
  • pasta 12 ounces whole wheat pasta noodles, such as rigatoni
  • plain greek yogurt 1/2 cup plain Greek yogurt
  • red bell pepper 1 red bell pepper, diced
  • red pepper flakes 1 teaspoon crushed red pepper flakes
  • salt 3/4 teaspoon salt
  • turkey pepperoni 3 ounces turkey pepperoni slices (about 50 slices)
  • unsalted butter 3 tablespoons unsalted butter
  • yellow onion 1 large yellow onion, diced
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How to make it

  1. Bring large pot of salted water to boil.
  2. Add pasta to water and cook until al dente, according to package directions.
  3. Drain and set aside.Preheat oven to 350F and lightly butter 9x13-inch baking dish.In Dutch oven or large, deep saut pan, heat olive oil over medium high. Saut onion, red bell pepper and green bell pepper 2 minutes; add drained tomatoes and continue to cook until onion and peppers are crisp tender and tomato cooking liquid has thickened and mostly evaporated, about 5 minutes. With slotted spoon, remove vegetables from pan and set aside. Carefully wipe pan with paper towel.In same pan, melt butter over medium heat. Sprinkle in garlic and flour and cook, whisking often, until flour is golden brown, about 2 minutes. Gradually pour in milk, whisking constantly, then half and half. Cook until sauce simmers and thickens, about 7 minutes.
  4. Remove from heat and stir in red pepper flakes, salt and oregano. Stir in Greek yogurt, mozzarella and fontina.
  5. Add drained pasta and sauted vegetables. Stir to coat.Roughly chop 2/3 of pepperoni. Stir into pasta mixture, reserving remaining pepperoni. Spoon pasta into prepared baking dish, then scatter olives and remaining pepperoni over top. Sprinkle with parmesan cheese and bake until hot and bubbly, about 20 minutes.
  6. Let rest a few minutes before serving.