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Ingredients

2 (7.25 ounce) packages macaroni and cheese mix ½ cup butter ½ cup milk 2 eggs, beaten 3 cups shredded mozzarella cheese, divided 1 (16 ounce) jar pizza sauce (such as Prego® Traditional Italian Sauce) 1 (4 ounce) package sliced pepperoni, or to taste dried oregano, or to taste

Nutrition Info

519.5 calories carbohydrate: 41.9 g cholesterol: 127.3 mg fat: 27.9 g fiber: 2 g protein: 24.8 g saturatedFat: 15.2 g servingSize: - sodium: 1310.5 mg sugar: 8.2 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and return pasta to pot. Add butter, milk, and cheese mix to macaroni, stir until evenly mixed.
Stir eggs into macaroni and cheese until incorporated. Add 1 cup mozzarella cheese, stir until just combined.
Spread macaroni and cheese mixture into the prepared baking dish, top with pasta sauce. Sprinkle the remaining 2 cups mozzarella cheese over sauce. Cover the cheese layer with pepperoni and season with oregano.
Bake in the preheated oven until cheese is melted, about 30 minutes.

8 servings

This is a great combination of mac 'n cheese and pizza that my kids love eating. It's a snap to make and the adults love it too!