Pizza Macaroni and Cheese

 My Grandma made this once while visiting as a kid. I thought it would be fun to recreate for my family since everyone loves pepperoni. Any type of prepared macaroni and cheese makes a great base for this and bottled pizza sauce can also be substituted to make this even faster. Leave off the pepperoni and add peppers, olives, and onions for a supreme pizza. Or bacon and ham for a meat loves. This is a great way to use up leftover macaroni and cheese or meat or vegetables left in the fridge. 

Presto Pasta Nights 265 is at The Crispy Cook. 

2  - 3 boxes macaroni and cheese (with cheese sauce)

1/2 c. sour cream

1 can diced tomatoes

1/4 tsp. salt
1/4 tsp. black peppers
1/4 tsp. granulated garlic
1/4 tsp. basil
1/4 tsp. marjoram
1/4 tsp. oregano
1/4 tsp. thyme
pinch rosemary

1 8 oz. bag Italian cheese

Pepperoni

Cook the pasta according the package directions. Drain and mix with cheese sauce packets and sour cream. Pour into a 9x13 in baking pan.

Drain the tomatoes really well and puree. Mix in the seasonings and carefully spread on top of the macaroni and cheese.

Sprinkle the Italian cheese evenly over the top and then top with pepperoni. Bake at 350 for 20 minutes until the cheese is melted. If the pepperoni is still not crisp broil for 3 - 4 minutes until it is.