Healthy, Whole Grain, Creamy Mac and Cheese meets Pepperoni Pizza and we all get to fall in love!
– butter – turkey pepperoni – red bell peppers – diced onion – garlic – dried oregano – red pepper flakes – whole grain elbow pasta
– water – milk – kosher salt – cornstarch – cheddar cheese – quesadilla cheese – Parmesan cheese
Add the butter. When butter is melted and slightly bubbling, add chopped pepperoni sauté 6-7 minutes or until pepperoni starts to brown and crisp.
Add bell peppers and onions; saute 5-7 minutes or until tender. Add garlic, oregano, and red pepper flakes and stir for 1 minute.
Add pasta, water, only 2 cups of the milk, 1 tablespoon kosher salt, and 2 tablespoons cornstarch. Stir well to incorporate cornstarch.
Add cherry tomatoes to the pan and let them get a light char on 1-2 sides. Add butter and lightly smash tomatoes Season with a pinch of kosher salt and pepper.
When pressure cooking is complete, use a quick release. Select saute function and add 1/2 cup milk (adding another 1/2 cup if too dry), cheddar, quesadilla cheese, and parmesan cheese.
Serve immediately topped with a scoop of Tomato Sauce, crispy pepperoni, and any other of your favorite pizza toppings like pineapple, sliced olives, bacon, extra parmesan cheese, etc.