Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish, make sure the pepperoni is gluten-free, and check for flour or modified food starch in pre-shredded cheese. It's best to grate your own from a block.


"I talked to a calzone for fifteen minutes last night before I realized it was just an introverted pizza. I wish all my acquaintances were so tasty." - Jarod Kintz, This Book Has No Title

The refrigerator light goes on...

Mac and Cheese on its own is pretty fantastic and doesn't need much of anything. That said, there are so many great directions that you can go in to make your Mac and Cheese shine.

The name of this recipe - Pepperoni Pizza Mac and Cheese - pretty much says it all. The thick creaminess of the provolone combines with the sweet and savory roasted onions and peppers, with all of that being ramped up with the spicy pepperoni.

I look for pepperoni that is higher quality and is not made with any chemicals or preservatives. It is a bit more expensive, but the flavor is much better.

Is it healthier for you? I believe that it is. We know that highly processed meats are a major contributor to health problems, but cured meats made in a traditional way - without all the preservatives and nitrates - don't seem to be as much of a problem. Often, these will be lower in sodium that highly processed, factory made meats.


Pepperoni Pizza Mac and Cheese

Servings: 2 | Serving size: 2 ounces pasta with sauce and veggies

Cooking Time: 30 Minutes

This recipe can easily be multiplied, and leftovers are good. Reheat gently after adding 1- Tbsp. of 2 % milk per serving.

Pepperoni Pizza Mac and Cheese recipe from Dr. Gourmet


  • 1 tsp. olive oil
  • 1 medium onion (sliced)
  • 1/2 large green bell pepper (cut into julienne strips)
  • 4 quarts water
  • 4 ounces whole wheat or gluten free elbow pasta
  • 2 large eggs
  • 1/2 cup 2 % milk (1 % milk will work)
  • 3 ounces reduced-fat provolone cheese (grated)
  • 2 ounces pepperoni (cut into 1/4 wedges)
  • fresh ground black pepper (to taste)
  • 10 large leaves basil (chiffonade)

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot, add the olive oil to the pan, swirl to coat, and add the onion and green bell pepper.

Toss and then return the pan to the oven. Roast for about 15 minutes, tossing occasionally.

Add the pepperoni and toss. Roast for 5 more minutes.

While the vegetables are roasting, place the water in a medium stock-pot over high heat and bring to a boil.

Add the pasta and cook until done. Do not overcook - the pasta should be cooked al dente.

While the pasta is cooking, combine the eggs and milk in a medium sauce pan. Whisk until smooth. Add the cheese and fold together.

When the pasta is done, drain well and return the cooked elbows to the pot. Add the cheese mixture and place the pot over medium heat.

Fold together well until the cheese is completely melted and creamy. Don't let the mixture boil, but when the sauce is very thick, remove from the heat.

Add the roasted veggies and pepperoni. Add the basil and black pepper.

Fold together and serve immediately.

Nutrition Facts

Serving size: 2 ounces pasta with sauce and veggies

Servings: 2

Amount Per Serving

Calories 491 Calories from Fat 180
% Daily Value
Total Fat 20g
    Saturated Fat 9g 40%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 135mg 45%
Sodium 559mg 24%
Total Carbohydrates 53g 41%
    Dietary Fiber 6g 26%
    Sugars 8g
Protein 28g
Vitamin A 22% Vitamin C 92%
Calcium 46% Iron 17%
Vitamin K 21mcg Potassium 489mg
Magnesium 27 mg