It’s been a cold week, but it’s been plenty warm in my kitchen! This week I have started two new journeys “Around the World in 196 Plates” and “Dinin’ USA” I will be looking at a meal from 196 countries aside from the United States and trying a dish. In addition, for the United States I am trying a dish that each state is known for. My fiancé is my guinea pig, and just as eager as I am to try these new foods. Before I started, however, I made one of my favorite pure comfort dishes. Pizza Mac and Cheese. Part mac n cheese, part pizza, part lasagna, this filling dish is comfort food at its best. While not the best for my waist, it’s good for my soul, and I think we all need that sometimes haha. Give it a try, and let me know of any additions you have added!
Ingredients
1 lb ground mild Italian sausage
1 bag frozen onion and pepper blend
1 tsp pepper
2 tsp crushed red pepper
2 tsp oregano
1 tbsp parsley
1 tsp salt
1 lb elbow or shell macaroni
1 stick of butter
½ cup milk or heavy cream
1 jar marinara sauce
1 bag of mini pepperoni
1 cup shredded cheddar cheese
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese
¼ grated parmesan cheese
Directions
Preheat oven to 400. Brown sausage and peppers and drain. While meat is browning, boil pasta, seasoning with a little salt. Once meat is browned and drained, stir in oregano, parsley, pepper and crushed red pepper. Drain pasta and add in butter, milk, cheddar cheese, 1 cup mozzarella cheese and shredded parmesan, blend until butter and cheese are melted. Stir in meat and pepper blend, half of the pepperoni and jar of marinara (you can use more if needed but one was enough for us). Pour into baking dish and top with remaining mozzarella, grated parmesan and remaining pepperoni. Bake for 10-15 minutes until cheese is melted and bubbling. This goes great with a simple side salad and breadsticks.