Pizza Macaroni and Cheese Casserole

Ingredients

• 1 pound mini penne pasta
• 1 green pepper, sliced
• 8 ounces mushrooms, sliced
• 1 red onion, thinly sliced
• 2 cloves garlic, minced
• 1 can diced tomatoes, drained
• 1 1/4 cups mini pepperoni slices, divided
• 4 tablespoons butter
• 1/4 cup flour
• 2 cups milk
• 3 cups shredded pizza-blend cheese, divided
• Salt and pepper to taste
• 2 teaspoons pizza or Italian seasoning

Directions

1. 1. Preheat broiler.
2. 2. Cook pasta in boiling salted water according to directions on box; drain.
3. 3. Meanwhile, heat some olive oil in a large skillet. Add green pepper, mushrooms, and red onion to skillet. Season with salt and pepper to taste and cook until vegetables are softened. Add garlic; cook and stir for 30 seconds. Stir in tomatoes and 1 cup pepperoni slices; remove from heat and set aside.
4. 4. Melt butter in a medium saucepan over medium heat. Add flour and stir constantly for 3 seconds. Stir in milk; heat to boiling and cook until slightly thickened. Season with salt and pepper to taste and pizza seasoning. Reduce heat and stir in 2 cups of cheese until melted.
5. 5. Stir cheese sauce and vegetables into pasta. Pour into a 9 x 13-inch casserole dish. Sprinkle with remaining 1 cup cheese and remaining 1/4 cup pepperoni. Sprinkle with additional pizza seasoning, if desired.
6. 6. Cook under broiler until cheese is bubbly and pepperoni is slightly crisp. Serve.