Ingredients

• 2 , 7.25 ounce
• 0.5 cups butter
• 0.5 cups milk
• 2 eggs , beaten
• 3 cups shredded mozzarella cheese , divided
• 1 , 16 ounce
• 1 , 4 ounce
• dried oregano , or to taste

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 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.
3. 3 Stir eggs into macaroni and cheese until incorporated. Add 1 cup mozzarella cheese; stir until just combined.
4. 4 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.
5. 5 Bake in the preheated oven until cheese is melted, about 30 minutes.

Nutrition per serving