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Description
These Mac and Cheese Pizza Bites are a fun and creative way to enjoy two classic comfort foods in one bite-sized package. Featuring a creamy mac and cheese filling nestled in a crispy pepperoni cup, these bites are perfect for parties, snacks, or a unique dinner option.
Ingredients
- 22 large pepperoni slices, divided
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 1 ¼ cups milk
- ½ cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Kosher salt
- Freshly ground black pepper
- 2 cups shredded mozzarella
- ¾ cup freshly grated Parmesan, divided
- 8 oz elbow pasta
- Freshly torn basil, for garnish
Instructions
- Arrange racks in upper and lower thirds of oven; preheat to 400°.
- Cut a slit into the center of 18 pepperoni slices and slide into holes of 2 standard 12-cup muffin tins.
- Chop remaining 4 slices of pepperoni into small pieces.
- In a large pot over medium heat, melt butter. Add flour and whisk until golden.
- Slowly pour milk in while whisking. Add heavy cream, garlic powder, and oregano.
- Season with salt and pepper. Bring to a simmer and cook for 2 minutes.
- Add mozzarella and ½ cup Parmesan and stir until cheese is melted.
- In another large pot of boiling salted water, cook pasta until al dente, 7 minutes.
- Reserve about ½ cup pasta water, then drain pasta.
- Add 2 tablespoons pasta water to cheese sauce and stir to combine. Add pasta and toss to coat.
- Add more pasta water as necessary to loosen sauce.
- Spoon macaroni into pepperoni cups. Top with about 2 tablespoons Parmesan and chopped pepperoni.
- Bake until tops are golden and macaroni feels firm, 20 to 30 minutes.
- Remove cups from tin and top with basil and remaining 2 tablespoons Parmesan before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes to the cheese sauce.
- Ensure the pepperoni cups are firmly pressed into the muffin tin to create a good base.
- Adjust pasta water to achieve desired sauce consistency.
- These bites are best served immediately after baking.