Pepperoni Pizza Fries Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz elbow macaroni and cook until just al dente according to package directions (usually 1–2 minutes less than package time). Drain well and set aside.

Make roux

In the same pot over medium heat, melt 3 tbsp unsalted butter. Sprinkle in 3 tbsp all-purpose flour and whisk constantly for 1–2 minutes until the mixture is bubbly and slightly nutty but not browned.

Add milk

Slowly whisk in 2 cups whole milk, a little at a time, until smooth. Continue cooking and whisking for 3–4 minutes until the sauce thickens and coats the back of a spoon.

Finish cheese sauce

Lower heat to low and add 2 cups shredded sharp cheddar and 2 oz softened cream cheese in batches, stirring until fully melted and smooth. Season with 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp paprika (if using). Taste and adjust seasoning.

Combine pasta and sauce

Fold the drained macaroni into the cheese sauce until fully coated. Keep warm. If you plan to bake the assembled dish, preheat the oven to 425°F (220°C) now.

If using panko for a crunchy finish: toss 0.75 cups panko breadcrumbs with 1 tbsp olive oil until evenly coated. Spread on a small baking sheet and toast in the oven at 425°F (220°C) for 4–6 minutes, stirring once, until golden. Remove and set aside.

Layer mac & cheese

Spread the prepared mac & cheese evenly in a 9x13-inch oven-safe baking dish (or equivalent portioned pans). Smooth the top with a spatula to create an even surface.

Add pizza sauce

Spoon 1 cup pizza sauce across the top of the mac & cheese in evenly spaced dollops or spread thinly with the back of a spoon for more uniform coverage. Leave some mac & cheese visible for bubbling edges.

Top with pepperoni and cheeses

Scatter 40 pepperoni slices evenly over the sauce. Sprinkle 1.5 cups shredded mozzarella over the top, covering pepperoni. Finish with 1/2 cup grated Parmesan and, if using, 1 tsp Italian seasoning and 1/2 tsp red pepper flakes.

Add toasted panko (optional)

If you prepared toasted panko, sprinkle it lightly over the cheese layer to add extra crunch.

Bake to melt and crisp

Place the baking dish on a middle oven rack and bake at 425°F (220°C) for 12–16 minutes, until the cheese is fully melted and mozzarella edges are starting to brown and crisp. For extra crispiness on the mozzarella, switch the oven to broil for 1–2 minutes while watching closely to avoid burning.

Finish and serve

Remove from oven and let rest 3–5 minutes to set. Garnish with fresh basil leaves if using. Cut into portions or scoop with a large spoon and serve hot.