Bison Pepperoni Macaroni
Ingredients
- 2 cups dried elbow macaroni ⓘ
- 1/2 cup chopped green pepper or frozen peas ⓘ
- 2 tablespoons butter
- 1/3 cup finely chopped onion ⓘ
- 2 tablespoons all-purpose flour ⓘ
- 1/4 teaspoon salt or to taste ⓘ
- 1/8 teaspoon black pepper ⓘ
- 2 cups milk ⓘ
- 1 1/2 cups shredded American and Cheddar cheese blend ⓘ
- 1 cup shredded part-skim mozzarella cheese ⓘ
- 4 ounces bison sausage with pepperoni seasoning, chopped ⓘ
Instructions
- Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm.
- Meanwhile, for sauce, melt butter over medium heat in a large skillet. Cook onion in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour, salt, and black pepper. Add milk all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low.
- Add American & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. Stir the sauce and bison pepperoni into the pasta. Heat through.
Nutrition & Diet Analysis (per serving)
749
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).