Baked: Pizza Lovers Mac & Cheese
Source of Recipe
www.thatsmyhome.com
List of Ingredients
2 lbs. elbow macaroni
1/2 lb. mild Italian sausage
1/2 lb. hot Italian sausage
1 lb. shredded sharp Cheddar, divided use
1 lb. shredded mozzarella, divided use
1 lb. Velveeta cheese
8 oz. pepperoni, shredded or thinly sliced
8 oz. Genoa salami, shredded or thinly sliced
1 red bell pepper, chopped
3 scallions, chopped
1 lb. fresh mushrooms, sliced
1/2 C. sliced ripe pimento-stuffed olives, plus a few more for garnish
3 large cans evaporated milk
4 T. grated Parmesan
2 8 oz. cans tomato sauce
1 t. garlic powder
2 T. minced onion
1/2 t. oreganoRecipe
Cook macaroni in large pot of boiling water according to package directions. Drain.
Remove casings from Italian sausage. In a skillet over medium heat, cook Italian sausage, crumble and drain.
Preheat oven to 375°F. Slice Velveeta and place in microwaveable dish. Cover and microwave for 1 minute, stirring occasionally, until melted. Measure 1/2 cup each of Cheddar and mozzarella and set aside.
In a large bowl, combine remaining Cheddar and mozzarella with melted Velveeta and all the macaroni, Italian sausage, pepperoni, Genoa salami, red bell pepper, scallions, mushrooms, the 1/2 cup olives and evaporated milk. Mix thoroughly and divide into 3 large casserole dishes. Bake 45 minutes, or until bubbly.
Sprinkle tops with the reserved 1/2 cup Cheddar and 1/2 cup mozzarella and the 4 tablespoons Parmesan. In a saucepan, mix tomato sauce with garlic powder, onion and oregano and heat thoroughly. Spoon hot sauce evenly over tops of the three baked casseroles. Garnish with some extra sliced olives.
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