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Italian Mac and Cheese

Easy baked Italian mac and cheese features gooey mozzarella, penne pasta, and your favorite pizza toppings like pepperoni. A family favorite!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 8 (makes 1 9x13-inch pan
Calories: 385 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 12 ounces whole wheat pasta noodles (such as rigatoni or penne)
  • 1 tablespoon extra virgin olive oil
  • 1 large yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 1 can diced tomatoes (14 ounces) drained
  • 3 tablespoons unsalted butter
  • 3 teaspoons minced garlic 
  • ¼ cup all-purpose flour
  • 2 ½ cups non-fat milk
  • ¼ cup half and half
  • 1 teaspoon crushed red pepper flakes
  • ¾ teaspoon kosher salt
  • 1 teaspoon dried oregano
  • ½ cup plain greek yogurt
  • ½ cup freshly grated mozzarella cheese
  • ½ cup freshly grated fontina cheese
  • 3 ounces turkey pepperoni slices (about 50 slices)
  • ¼ cup pitted black olives chopped
  • ⅓ cup freshly grated Parmesan cheese

Instructions

    Cup of Yum
  1. Bring a large pot of salted water to boil. Add pasta to water and cook until 1 or 2 minutes before al dente, according to package directions. It shouldn't be completely crunchy, but should still be a little too firm to eat since it will continue to cook in the oven. Drain and set aside.
  2. Preheat oven to 350°F and lightly butter 9x13-inch baking dish.
  3. In a Dutch oven or large, deep sauté pan, heat olive oil over medium-high. Sauté onion, red bell pepper, and green bell pepper for 2 minutes; add drained tomatoes and continue to cook until onion and peppers are crisp-tender and tomato cooking liquid has thickened and mostly evaporated; about 5 minutes.
  4. Add the butter. Sprinkle in garlic and flour and cook, stirring often, until flour is golden brown, about 2 minutes. Gradually pour in milk, stirring constantly, then half and half. Cook until sauce simmers and thickens; about 7 minutes. Remove from heat and stir in red pepper flakes, salt, and oregano.
  5. Let the mixture cool for a minute or two, then stir in the Greek yogurt, mozzarella, and fontina.
  6. Combine the sauce with the drained pasta. Stir to coat.
  7. Roughly chop 2/3 of pepperoni. Stir into pasta mixture, reserving the remaining 1/3 whole pepperoni.
  8. Transfer the pasta into the prepared baking dish, then scatter olives, remaining pepperoni, and parmesan over top. Bake until hot and bubbly, about 20 minutes. Let rest a few minutes before serving.

Notes

  • : 
  • Italian mac and cheese may be frozen, well-wrapped, for up to two months. Defrost overnight in the fridge before warming.
  •  
  • TO STORE: Leftover Italian mac and cheese will keep in the refrigerator for up to five days.
  • TO FREEZE: Italian mac and cheese may be frozen, well-wrapped, for up to two months. Defrost overnight in the fridge before warming.
  • TO REHEAT: Warm in a 350 degree F oven, covered with foil, until heated through.

Nutrition Information

Serving 1(of 8) Calories 385kcal (19%) Carbohydrates 41g (14%) Protein 20g (40%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 48mg (16%) Potassium 404mg (12%) Fiber 6g (24%) Sugar 9g (18%) Vitamin A 1155IU (23%) Vitamin C 37mg (41%) Calcium 277mg (28%) Iron 1mg (6%)

Nutrition Facts

Serving: 8(makes 1 9x13-inch pan

Amount Per Serving

Calories 385

% Daily Value*

Serving 1(of 8)
Calories 385kcal 19%
Carbohydrates 41g 14%
Protein 20g 40%
Fat 15g 23%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 48mg 16%
Potassium 404mg 9%
Fiber 6g 24%
Sugar 9g 18%
Vitamin A 1155IU 23%
Vitamin C 37mg 41%
Calcium 277mg 28%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.