Slow Cooker Pepperoni Pizza Mac And Cheese Recipes

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SLOW COOKER PEPPERONI PIZZA



Slow Cooker Pepperoni Pizza image

A different way to make pizza. You can use Italian sausage instead of ground beef. Great for a busy family.

Provided by kendra

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 1h55m

Yield 8

Number Of Ingredients 8

1 (16 ounce) package kluski noodles
1 ½ pounds ground beef
1 (13.5 ounce) jar marinara sauce
1 (8 ounce) can pizza sauce
1 (3.5 ounce) package sliced pepperoni
2 (6 ounce) cans sliced mushrooms, drained
2 cups grated mozzarella cheese
2 cups grated Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir marinara sauce and pizza sauce into ground beef.
  • Arrange half of the cooked noodles in the bottom of a slow cooker, cover with half of the ground beef mixture, half of the pepperoni, half of the mushrooms, and half of the cheese. Repeat layering with remaining ingredients, respectively.
  • Cook on Low for 1 1/2 hours.

Nutrition Facts : Calories 678.4 calories, Carbohydrate 52.5 g, Cholesterol 160.5 mg, Fat 33.2 g, Fiber 4.6 g, Protein 41 g, SaturatedFat 15.6 g, Sodium 1143.8 mg, Sugar 7.5 g

PEPPERONI PIZZA MAC AND CHEESE



Pepperoni Pizza Mac and Cheese image

All the flavors of pepperoni pizza - think Italian seasoning, marinara sauce, pepperoni - infuse this fully loaded mac and cheese mash-up.

Provided by Food Network

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 13

Kosher salt
1 pound elbow macaroni
2 1/2 cups milk
1 teaspoon dried Italian seasoning
Pinch crushed red pepper flakes
Two 8-ounce packages cream cheese, at room temperature
8-ounces sharp Cheddar, grated
1 cup shredded Italian blend cheese
1/2 cup prepared marinara sauce
1/2 cup jarred sun-dried tomatoes in oil, roughly chopped, plus 1/4 cup of the oil
3 ounces sliced pepperoni, halved
1 cup dry Italian bread crumbs
1/4 cup grated Parmesan

Steps:

  • For the mac and cheese: Preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions for al dente; drain, reserving 1 3/4 cups of the pasta water.
  • Bring the milk, Italian seasoning and crushed red pepper flakes to a simmer in a large saucepan over medium heat. Continue cooking until the milk reduces to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in both the Cheddar and Italian blend cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth.
  • Add the cooked macaroni and reserved pasta water to the cheese sauce and stir to combine. Stir in the marinara sauce, sun-dried tomatoes and pepperoni and adjust the seasoning with salt. Pour into a 9-by-13-inch baking dish. Toss the bread crumbs, Parmesan and sun-dried tomato oil together in a small bowl until the crumbs are moistened and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.

SLOW-COOKER PEPPERONI PIZZA



Slow-Cooker Pepperoni Pizza image

Create a pie as deep as your love for pizza when you try the Slow-Cooker Pepperoni Pizza recipe. Slow-Cooker Pepperoni Pizza lets you create the pizza of your cheese-loving dreams slowly, evenly-and without turning on your oven!

Provided by My Food and Family

Categories     Home

Time 2h45m

Yield 6 servings

Number Of Ingredients 5

1 lb. Pizza Dough
5 KRAFT Provolone Cheese Slices
1/2 cup CLASSICO Traditional Pizza Sauce
1/2 cup KRAFT Shredded Mozzarella Cheese
15 slices OSCAR MAYER Pepperoni

Steps:

  • Spray 6-qt. oval slow cooker with cooking spray. Roll pizza dough into oval shape on lightly floured surface. Place in prepared slow cooker, then press onto bottom and 1 inch up side of slow cooker, stretching dough if necessary to fit.
  • Place provolone on bottom of crust, overlapping cheese slices as necessary to fit. Spread pizza sauce evenly over provolone; top with mozzarella and pepperoni. Cover with lid.
  • Cook on HIGH 2-1/2 to 3 hours or until cheese is melted and edge of crust is deep golden brown. Use 2 spatulas to carefully transfer pizza to cutting board before cutting into pieces to serve.

Nutrition Facts : Calories 290, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 760 mg, Carbohydrate 39 g, Fiber 2 g, Sugar 6 g, Protein 13 g

SLOW COOKER PEPPERONI PIZZA MAC AND CHEESE RECIPE



slow cooker pepperoni pizza mac and cheese Recipe image

Provided by bubbles7380

Number Of Ingredients 7

1 pound elbow macaroni, uncooked
1 tablespoon cornstarch
1 pound shredded cheese (use an Italian blend or a combination of 2 or more cheeses such as mozzarella, cheddar, Monterey Jack or fontina)
1 cup water
1 16-ounce jar pizza sauce
8 ounces sliced pepperoni, halved or quartered if large
2 teaspoons Italian seasoning

Steps:

  • Place uncooked macaroni in a 6-quart slow cooker. Sprinkle in cornstarch and mix well, making sure that each noodle in lightly coated with cornstarch. Add the rest of the ingredients into the slow cooker. Mix well to combine. Cover and cook on high for 2 hours, stirring after 1 hour. Serve hot.

PIZZA MAC & CHEESE



Pizza Mac & Cheese image

What do you get when you combine macaroni and cheese with pizza fixings? This hearty family-pleasing casserole! It's easy and tasty, and my grandchildren really like it.-Nancy Porterfield, Gap Mills, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1 package (7-1/4 ounces) macaroni and cheese dinner mix
6 cups water
1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
1-1/2 cups shredded part-skim mozzarella cheese, divided
1-1/2 cups shredded cheddar cheese, divided
1 jar (14 ounces) pizza sauce
1/2 cup sliced pepperoni

Steps:

  • Set the cheese packet from dinner mix aside. In a saucepan, bring water to a boil. Add macaroni; cook for 8-10 minutes or until tender., Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain., Drain macaroni; stir in contents of cheese packet. Transfer to a greased round 2-1/2-qt. baking dish. Sprinkle with 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese. Top with the beef mixture, pizza sauce, pepperoni and remaining cheeses., Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Nutrition Facts : Calories 512 calories, Fat 27g fat (14g saturated fat), Cholesterol 104mg cholesterol, Sodium 1038mg sodium, Carbohydrate 32g carbohydrate (9g sugars, Fiber 2g fiber), Protein 35g protein.

SLOW COOKER CHICKEN PEPPERONI



Slow Cooker Chicken Pepperoni image

Chicken breast with a little kick, served over spaghetti. Use your favorite spaghetti sauce - I use one with mushrooms and green bell peppers.

Provided by Carla Hudson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h10m

Yield 4

Number Of Ingredients 7

1 (14 ounce) can chicken broth
4 boneless, skinless chicken breasts
1 (14 ounce) jar spaghetti sauce
12 slices sandwich pepperoni
6 slices jalapeno
½ (16 ounce) package cooked spaghetti
4 slices mozzarella cheese

Steps:

  • Pour broth into the bottom of a slow cooker. Add chicken breasts. Pour spaghetti sauce over chicken. Layer pepperoni and jalapeno slices on top.
  • Cook on Low until chicken is cooked through, 4 to 5 hours.
  • Divide spaghetti among 4 serving plates. Lay mozzarella cheese slices over spaghetti. Divide chicken mixture among plates.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 31.2 g, Cholesterol 87.1 mg, Fat 12.7 g, Fiber 3.7 g, Protein 35.2 g, SaturatedFat 5.1 g, Sodium 1192 mg, Sugar 9.7 g

MAC AND CHEESE PIZZA CUPS



Mac and Cheese Pizza Cups image

These delicious, cheesy individual macaroni and cheese cups are topped with pepperoni pizza toppings, combining two favorites in a dinner mash-up sure to be an all-family hit. Serve with a green side salad and a side of fresh fruit for a complete dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 12

Number Of Ingredients 7

1 cup hot water
1 box (6.6 oz) Hamburger Helper™ cheeseburger macaroni pasta and cheesy sauce mix
1 1/2 cups milk
1 cup shredded Cheddar cheese (4 oz)
1/2 cup pizza sauce
1/2 cup shredded mozzarella cheese (2 oz)
60 mini pepperoni slices (from 5-oz package)

Steps:

  • Heat oven to 425°F. Place Reynolds™ Baking Cups in 12 regular-size muffin pan; spray with cooking spray.
  • In 10-inch nonstick skillet, stir hot water and sauce mix (from Hamburger Helper box) until dissolved; stir in milk and uncooked pasta (from Hamburger Helper box), and heat to boiling over medium-high heat. Reduce heat to medium-low; cover. Cook 10 to 12 minutes, stirring occasionally, until pasta is tender and liquid is thickened. Remove from heat; stir in Cheddar cheese.
  • Divide pasta mixture evenly among muffin cups. Add 2 teaspoons pizza sauce and 2 teaspoons mozzarella cheese on top of pasta mixture in each muffin cup; top each with 5 slices pepperoni.
  • Bake 9 to 11 minutes or until cheese is melted and mixture is heated through. Let stand 5 minutes before serving.

Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Pizza Cup, Sodium 430 mg, Sugar 3 g, TransFat 0 g

PIZZA MACARONI & CHEESE



Pizza Macaroni & Cheese image

My grandma made this for us once when she came to visit and I never forgot just how good it was. Since my kids love anything with pepperoni and cheese, I thought they'd enjoy it just as much as I did. -Juli Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 8

2 packages (14 ounces each) deluxe macaroni and cheese dinner mix
1/2 cup sour cream
1 can (14-1/2 ounces) petite diced tomatoes, drained
1 can (15 ounces) pizza sauce
1 small green pepper, chopped
1 small sweet red pepper, chopped
2 cups shredded Italian cheese blend
2 ounces sliced pepperoni

Steps:

  • Preheat oven to 350°. Cook macaroni according to package directions for al dente. Drain; return to pan. Stir in contents of cheese packets and sour cream. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine tomatoes and pizza sauce; drop by spoonfuls over macaroni. Top with peppers, cheese and pepperoni. Bake, uncovered, until bubbly, 25-30 minutes.

Nutrition Facts : Calories 340 calories, Fat 14g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 927mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 14g protein.

MEXICAN PEPPERONI PIZZAS



Mexican Pepperoni Pizzas image

Try this new twist on pizza; tortillas are a perfect way to make a quick pizza that kids and adults alike will love!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 5

Number Of Ingredients 7

Cooking spray
1 package (8.2 oz) Old El Paso™ flour tortillas for soft tacos & fajitas (10 tortillas; 6 inch)
1 can (16 oz) Old El Paso™ refried black beans
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1 chipotle chile in adobo sauce, finely chopped, and 1 teaspoon adobo sauce (from 7-oz can), if desired
40 slices turkey pepperoni or pepperoni (from 6- or 7-oz package )
1 1/2 cups finely shredded Mexican cheese blend (6 oz)

Steps:

  • Heat oven to 425°F. Spray 2 cookie sheets with cooking spray. Spray both sides of tortillas; place on cookie sheets. Bake about 3 minutes or until bottoms are slightly crisp; turn tortillas, and rotate pans. Bake 2 to 3 minutes longer or until bottoms are slightly crisp (tortillas will continue to crisp upon cooling). Remove tortillas to cooling rack; let cool. Reduce oven temperature to 350°F.
  • Meanwhile, in medium bowl, mix refried beans, salsa, chipotle chile and sauce.
  • Spread refried bean mixture (about 3 tablespoons) on each cooled tortilla to within 1/2 inch of edge. Top with pepperoni slices (3 per tortilla) and cheese.
  • Bake uncovered 6 to 7 minutes or until heated through and cheese is melted. Cut into wedges.

Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1/2, Fiber 2 g, Protein 13 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 0 g, TransFat 1 g

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