Cheesy Pepperoni leftovers Bake

December 11, 2013

Finally an answer to the "what do we do with these appetizer leftovers" . This gooey , cheesy with a little zing from the pepperoni makes this a must have after party casserole or go ahead and make it whenever you need a twist on plain old mac and cheese.

4 Heaping Tablespoons flour
1/2 stick of butter
1lb elbow macaroni
10 or so crackers crushed

1.5 cups assorted cheese
1 cup pepperoni
1.5 cups milk
1/2 cup butter milk
salt
pepper
garlic powder

In heavily salted water boil elbow macaroni until it is slightly more than al dente once fully cooked drain and set aside Heat oven to 375 Create a roux by melting butter and adding 4 tablespoons of butter over medium flame . Whisk . Slowly add the 1.5 cups of milk and briskly whisk until it becomes thick. Ad .5 cup of butter milk continue to whisk Add Cheese continue to whisk ( I know lots of whisking) add salt and pepper to the cheese sauce to taste add 1 teaspoon of garlic salt . add pepperoni and pasta to the cheese sauce , mix and pour into an oven pan Sprinkled pulverized crackers on top and bake for 25 minutes

Nutritions

Calories
694

Sodium
777mg
32% DV

Fat
45g
69% DV

Protein
21g
43% DV

Carbs
15g
5% DV

Fiber
2g
9% DV