Kick up the flavour in your macaroni and cheese with pepperoni, Provolone cheese and sweet peas.
|1 lb||(450 g) Penne pasta|
|1 1/2 cups||(375 mL) Milk|
|2 cups||(500 mL) Grated Provolone cheese|
|1||(250 g) Schneiders® Pepperoni Stick, diced|
|2 cups||(500 mL) Frozen green peas, thawed|
|2/3 cup||150 mL) Grated Parmesan cheese, divided|
|Salt and pepper|
PREHEAT oven to 350˚F (180˚C). Lightly grease a 9 X 13 inch (3.5 L) rectangle baking dish.
COOK pasta in salted boiling water according to package directions. Drain well and return to the pot. Add milk, Provolone cheese, pepperoni, peas and 1/2 of the Parmesan cheese. Season with salt and pepper and stir to combine.
POUR mixture into prepared baking dish and sprinkle with remaining Parmesan cheese.
BAKE in preheated oven for 30 minutes or until golden, bubbly and heated through.
Show More Comments
No Comments yet