Pepperoni Pasta with Cheese

Bringing pizza night and pasta night together, this Pepperoni Mac and Cheese mashup will win over everyone at your table. The velvety pasta gets jazzed up with pizza must-haves - rich tomato sauce, crispy pepperoni pieces, and stretchy mozzarella - all coming together in just one pot for the ultimate comfort food blend.

I whipped this up during a crazy week when my children couldn't decide between pizza or macaroni. What started as a simple compromise turned into our go-to dinner solution when time is tight and hunger is high.

Ingredients

• 2 & 1/2 cups low sodium chicken broth: Makes the pasta more flavorful than cooking in plain water
• 3/4 cup marinara pasta sauce: Adds real pizza taste without taking over the whole dish
• 3/4 teaspoon garlic powder: Gives flavor without chopping fresh garlic
• 3/4 teaspoon kosher salt: Balances all flavors nicely; try Diamond Crystal if you can find it
• 1/2 teaspoon dried Italian seasoning: Brings that pizza parlor smell right to your kitchen
• 3 teaspoons extra virgin olive oil: Adds some good fat and helps cook the veggies
• 1 medium sweet onion: Cut small enough to hide from picky eaters but packs tons of taste
• 5 ounce package mini pepperoni: The key player that gets deliciously crispy
• 1/8 teaspoon crushed red pepper flakes: Brings just a hint of heat without scaring anyone off
• 2 cups dried macaroni pasta: The compact shape soaks up sauce perfectly
• 1/2 cup grated Parmesan cheese: Gives that salty, nutty kick
• 1/2 cup grated Mozzarella cheese: Creates those irresistible cheese strings

Step-by-Step Instructions

Prepare the cooking liquid:

Mix chicken broth, marinara sauce, garlic powder, salt, and Italian seasoning in a bowl until smooth. This tasty liquid will soak into your pasta as it cooks. Double-check that all spices are well mixed throughout.

Sauté aromatics and pepperoni:

Warm olive oil in a big pan over medium high heat until it glistens but doesn't smoke. Toss in diced onions and cook until see-through with light brown edges, around 3 minutes. Stir often so they don't burn. Throw in the mini pepperoni and cook for about 1 minute until edges curl up and they release their tasty oils. The pepperoni fat mixes with olive oil to make an amazing flavor base. Toss in the red pepper flakes and mix everything together.

Cook the pasta:

Stir your broth mixture once more to blend everything, then pour into the pan with pepperoni and onions. Let it come to a strong boil, taking roughly 2 minutes. Once bubbling, add your dry macaroni and stir right away so it doesn't stick together. Turn heat down to medium to keep a gentle bubble without overflowing. Put a tight lid on the pan to keep steam in and help cook the pasta evenly.

Finish the cooking process:

Let the covered pasta cook for 10 to 12 minutes, taking the lid off every 3 minutes to stir well. This keeps pasta from sticking to the bottom and makes sure it cooks evenly. The pasta's done when it's soft but still has a tiny bit of firmness. Most liquid should be gone, but it should still look wet. If it looks too dry before pasta's fully cooked, splash in a bit more broth.

Add the cheese finish:

When pasta hits that perfect tenderness, take the pan off the heat. Quickly scatter both Parmesan and Mozzarella cheeses across the hot pasta. Let it sit for about 30 seconds to start melting, then stir thoroughly until cheese is fully mixed in and forms a smooth, unified sauce. Serve right away while hot and at its cheesiest best.

Those tiny pepperonis really make this dish special. I found them when my youngest kept picking regular pepperonis off his pizza. The small ones spread flavor in every bite and get so wonderfully crispy. Watching my family gobble this up always reminds me that sometimes our best meals come from simply trying to make everyone happy.

Make Ahead and Storage

This dish warms up so well you'll want to make extra. Keep leftover portions in sealed containers in your fridge for up to 4 days. When heating it up again, add a tiny bit of water or broth before microwaving to bring back the creaminess. Want to save it longer? Put individual servings in freezer containers and freeze for up to 3 months. Let it thaw in the fridge overnight before warming for best results.

Customization Ideas

You can easily change this dish while keeping its pizza spirit. Try mixing in some baby spinach just before adding cheese to sneak in some greens. If you love meaty dishes, brown some Italian sausage and toss it in with the pepperoni. Mushroom fans can cook some with the onions for a deeper flavor. Picky eaters won't even notice super finely chopped bell peppers or zucchini mixed into the sauce.

Serving Suggestions

Enjoy this filling mac and cheese as a meal on its own or pair it with a basic green salad and Italian dressing. Kids love when you spoon it into small dishes, add extra cheese on top, and broil for 2 minutes until bubbly and golden. Grab some garlic bread to soak up all that tasty sauce. Adults might enjoy this with a glass of Chianti that goes great with these pizza flavors.

Get set for the best of both worlds—once you try this pizza-pasta combo, you might never want them separately again!

Recipe Q&A

→ Can I swap mini pepperoni for larger ones?

Of course! Just chop regular-sized pepperoni into smaller pieces to spread it evenly in your dish.

→ What can I use if I’m out of marinara?

Substitute with pizza sauce, herbed tomato sauce, or crushed tomatoes sprinkled with extra Italian seasoning.

→ Can I toss in some veggies?

Go for it! Try adding diced bell peppers, mushrooms, or fresh spinach—peppers and mushrooms cook well with onions, while spinach can be added right before serving.

→ Is there a vegetarian twist for this dish?

Sure! Skip the pepperoni and switch to vegetable broth. You can also add plant-based pepperoni or sautéed mushrooms for flavor.

→ Can I switch out the type of pasta?

Yes, smaller or medium shapes like penne, rotini, or shells work great. Just modify the cooking time slightly for larger pieces.

→ How do I store and reheat extras?

Let leftovers cool and keep in an airtight container in your fridge for up to 3 days. Reheat with a little splash of milk or broth to bring back the creamy texture.