Pepperoni Pizza Mac and Cheese

Servings: 2 | Serving size: 2 ounces pasta with sauce and veggies

Cooking Time: 30 Minutes

This recipe can easily be multiplied, and leftovers are good. Reheat gently after adding 1- Tbsp. of 2 % milk per serving.

Ingredients

• 1 tsp. olive oil
• 1 medium onion (sliced)
• 1/2 large green bell pepper (cut into julienne strips)
• 4 quarts water
• 4 ounces whole wheat or gluten free elbow pasta
• 2 large eggs
• 1/2 cup 2 % milk (1 % milk will work)
• 3 ounces reduced-fat provolone cheese (grated)
• 2 ounces pepperoni (cut into 1/4 wedges)
• fresh ground black pepper (to taste)
• 10 large leaves basil (chiffonade)

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot, add the olive oil to the pan, swirl to coat, and add the onion and green bell pepper.

Toss and then return the pan to the oven. Roast for about 15 minutes, tossing occasionally.

Add the pepperoni and toss. Roast for 5 more minutes.

While the vegetables are roasting, place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until done. Do not overcook - the pasta should be cooked al dente.

While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the cheese and fold together.

When the pasta is done, drain well and return the cooked elbows to the pot. Add the cheese mixture and place the pot over medium heat.

Fold together well until the cheese is completely melted and creamy. Don't let the mixture boil, but when the sauce is very thick, remove from the heat.

Add the roasted veggies and pepperoni. Add the basil and black pepper.

Fold together and serve immediately.