Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake at 425for 10 minutes or until mozzarella cheese is completely melted. Then layer on mini pepperonis and/or other toppings as desire. Pour this into the pasta and stir to combine. Stir in pizza sauce then top with a layer of shredded cheese. In medium mixing bowl whisk together milk, flour, onion salt, mustard, and salt and pepper.
In medium-sized pan, cook elbow macaroni according to package. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Spray a 9×13 pan with cooking spray and set aside. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Chop white cheddar cheese into smaller squares (you can also grate. Heat mixture until Milk is hot but not boiling. Return saucepan to medium heat and add milk and stir to combine. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. In a medium saucepan on medium heat, add butter and cook until melted. For the macaroni: Preheat the oven to 350 degrees F.