Description
Mac & Cheese Pizza Bites are a fun and flavorful twist on classic macaroni and cheese. Creamy, cheesy macaroni is nested inside crispy pepperoni cups, topped with extra cheese and baked until golden brown, then garnished with fresh basil for a deliciously bite-sized appetizer or snack perfect for any pizza lover.
Ingredients
Scale
Pizza Cups
- 22 large pepperoni slices, divided
Cheese Sauce
- 4 Tbsp. butter
- 4 Tbsp. all-purpose flour
- 1 1/4 cups milk
- 1/2 cup heavy cream
- 1 tsp. garlic powder
- 1 tsp. dried oregano
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cups shredded mozzarella
- 3/4 cup freshly grated Parmesan, divided
Pasta
- 8 oz. elbow pasta
Garnish
- Freshly torn basil
Instructions
- Prepare the Pepperoni Cups: Arrange oven racks in the upper and lower thirds and preheat the oven to 400°F. Cut a slit into the center of 18 pepperoni slices and slide one into each cup hole of two 12-cup muffin tins, creating pepperoni cups. Chop the remaining 4 pepperoni slices into small pieces for topping later.
- Make the Roux: In a large pot over medium heat, melt the butter. Whisk in the flour and cook until the mixture turns golden, about 1-2 minutes, which will form your roux to thicken the sauce.
- Make the Cheese Sauce: Slowly pour in the milk while whisking continuously to avoid lumps. Add heavy cream, garlic powder, and dried oregano, then season with kosher salt and freshly ground black pepper. Bring the mixture to a simmer and cook for 2 minutes until slightly thickened.
- Melt the Cheese: Reduce heat to low and stir in the shredded mozzarella and half (1/2 cup) of the grated Parmesan until fully melted and the sauce is smooth.
- Cook the Pasta: Boil a large pot of salted water and cook the elbow pasta until al dente, about 7 minutes. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Combine Pasta and Sauce: Stir 2 tablespoons of the reserved pasta water into the cheese sauce to loosen it. Add the drained pasta and toss to coat evenly, adding more pasta water if needed to achieve a creamy consistency.
- Assemble the Bites: Spoon the macaroni and cheese mixture into each pepperoni cup. Sprinkle each cup with about 2 tablespoons of the remaining Parmesan cheese and top with the chopped pepperoni pieces.
- Bake: Place the muffin tins in the oven and bake for 20 to 30 minutes, or until the tops are golden brown and the macaroni feels firm to the touch.
- Garnish and Serve: Remove the bites from the muffin tins carefully. Top each with freshly torn basil leaves and the remaining 2 tablespoons of Parmesan cheese before serving warm.
Notes
- To prevent the pepperoni from curling too much in the oven, the slices are slit and formed into cups before baking.
- If the cheese sauce becomes too thick, add additional reserved pasta water a little at a time to reach desired consistency.
- Use freshly grated Parmesan cheese for better flavor and texture compared to pre-grated varieties.
- Serve these bites warm for the best melty texture and flavor combination.
- You can add red pepper flakes for a spicy kick if desired.
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 1.5g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 30mg
