Bison Pepperoni Macaroni

Bison Pepperoni Macaroni

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

25 m servings 321 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 25.8g
  • 8%
  • Protein:
  • 19.5 g
  • 39%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 721 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Note: Recipe developed and tested by the Better Homes and Gardens(R) Test Kitchen using High Plains Bison products.
  • Frozen peas can be substituted for the peppers.

Reviews

Read all reviews 2
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Delicious. First time trying bison. It gave this a very rich meaty tasty without the greasiness of regular pepperoni. Was tender and nicely spiced I used olive oil to make the roux, low and fat ...

I didn't actually use this recipe but I used it for a guid line and what I made turned out great.

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