Double Pepperoni Pizza Mac 'N' Cheese

Order from Twisted London now!


  • 24 slices pepperoni, sliced
  • 500g cooked macaroni, al dente
  • 1 cup breadcrumbs
  • 1/2 cup parmesan
  • 1/4 cup chopped parsley
  • 1/4 cup butter
  • 1/4 cup tomato puree
  • 1 tbsp paprika
  • 1 tbsp oregano
  • 1/2 tsp salt
  • 750ml whole milk
  • 1/4 cup plain flour
  • 2 tbsps butter
  • 3 cloves garlic, finely chopped
  • 1 1/2 cups Cheddar
  • 1 cup Gruyere
  • 1 cup Mozzarella

It’s Italy to the power of three with our latest comfort food classic. Bringing together pizza, pasta and parmesan, this is the only way to celebrate the best that southern Europe has to offer, all in one pot. Buon appetito.


  1. Fry the pepperoni over medium heat until the fat is rendered and they are starting to crisp. Chuck in the garlic, fry for 15 seconds or so, then add the paprika, oregano, tomato puree and butter. Cook for a brief moment to get rid of the raw flavour, then add the flour. Cook, stirring frequently. Add the milk in stages, stirring to avoid lumps. Season with 1/2 tsp salt.
  2. Bring to a simmer and cook for 5 minutes, stirring frequently. Add pasta, stir through and remove from heat. Off the heat, add the mozzarella, gruyere and cheddar. Stir to combine. Pour this into a baking dish.
  3. In a large bowl, mix the breadcrumbs, butter, parmesan and parsley. Pour this all over the top of the pasta.
  4. Bake for 40 minutes at 180°C, or until bubbly and golden.
  5. Dig in.