Serves: 6
Prep.Time: 25 minutes
8 ounces elbow macaroni -- cooked and drained
4 slices American cheese -- cut in thin strips
2 large eggs -- slightly beaten
1 teaspoon olive oil
1/2 cup pizza sauce
2 cups shredded mozzarella cheese
Sliced pepperoni - as much as you like
Note: If using chilled leftover macaroni, place in a colander and rinse under very hot tap water and drain.
Preheat oven to 350 degrees. In a medium bowl, stir together hot macaroni and cheese strips until cheese melts. Set aside to cool a few minutes. Stir in eggs. Brush oil over entire surface of a 12-inch pizza pan with sides. Spread macaroni evenly in pan and press down a little to pack it down. Spoon pizza sauce over macaroni. Bake 10 minutes. Top with cheese and put on as much pepperoni as desired. Bake 15 more minutes or until cheese melts.

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved