Bison Pepperoni Macaroni recipe

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Ingredients

2 cups dried elbow macaroni
½ cup chopped green pepper or frozen peas
2 tablespoons butter
⅓ cup finely chopped onion
2 tablespoons all-purpose flour
¼ teaspoon salt or to taste
⅛ teaspoon black pepper
2 cups milk
1 ½ cups shredded American and Cheddar cheese blend
1 cup shredded part-skim mozzarella cheese
4 ounces bison sausage with pepperoni seasoning, chopped

Nutrition Info

321 calories
carbohydrate: 25.8 g
cholesterol: 49.1 mg
fat: 16.4 g
fiber: 1.2 g
protein: 19.5 g
saturatedFat: 9.3 g
servingSize: -
sodium: 720.7 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking, drain. Cover and keep warm.

  2. 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.

  3. 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.

Recipe Yield

4 servings

Recipe Note

Chopped bison sausage with pepperoni seasoning is blended into this extra cheesy macaroni and cheese dish.

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