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Pizza Lovers' Macaroni and Cheese




Source of Recipe


the web


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. oregano



Recipe



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.

Note that this recipe makes three large casserole dishes; you might want to use disposable containers so you can freeze one or two of them.