Pizza Macaroni and Cheese

I have a two-and-a-half-year-old and, like most kids his age, he has some very definite ideas about what he wants for dinner. Also like most kids his age, usually what he wants is macaroni and cheese, pizza, or chicken nuggets. But unfortunately for Andrew, I don’t cook these things all the time, and the rule in our house is you eat what’s put in front of you -- or you don’t eat. Some nights this is easier than others, but Mommy is stubborn, too, and Mommy almost always wins. :)

I created this pizza macaroni and cheese specifically with Andrew in mind, because it combines two of his favorite foods in a made-from-scratch, balanced dish. I snuck in lots of veggies -- mushrooms, green peppers, tomatoes and onions -- so it would taste like a supreme pizza. We all really enjoyed this, and thought that the finished dish really did hit all the same notes as a big slice of pizza. It was definitely easy to get Andrew to eat his dinner the night I made this, and since I’m all about making things easier on myself, I’ll be making this one a lot.

Pizza Macaroni and Cheese

1 pound mini penne pasta
1 green pepper, sliced
8 ounces mushrooms, sliced
1 red onion, thinly sliced

2 cloves garlic, minced
1 can diced tomatoes, drained
1 1/4 cups mini pepperoni slices, divided
4 tablespoons butter
1/4 cup flour
2 cups milk
3 cups shredded pizza-blend cheese, divided
Salt and pepper to taste
2 teaspoons pizza or Italian seasoning

1. Preheat broiler.

2. Cook pasta in boiling salted water according to directions on box; drain.

3. Meanwhile, heat some olive oil in a large skillet. Add green pepper, mushrooms, and red onion to skillet. Season with salt and pepper to taste and cook until vegetables are softened. Add garlic; cook and stir for 30 secons. Stir in tomatoes and 1 cup pepperoni slices; remove from heat and set aside.

4. Melt butter in a medium saucepan over medium heat. Add flour and stir constantly for 3 seconds. Stir in milk; heat to boiling and cook until slightly thickened. Season with salt and pepper to taste and pizza seasoning. Reduce heat and stir in 2 cups of cheese until melted.

5. Stir cheese sauce and vegetables into pasta. Pour into a 9 x 13-inch casserole dish. Sprinkle with remaining 1 cup cheese and remaining 1/4 cup pepperoni. Sprinkle with additional pizza seasoning, if desired.

6. Cook under broiler until cheese is bubbly and pepperoni is slightly crisp. Serve.