Ingredients:
16 oz elbow macaroni
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
2 cups milk
1 can (14 oz) diced tomatoes, drained
1 package (8 oz) sliced pepperoni
1/2 cup black olives, sliced
1 green bell pepper, diced
1 small onion, diced
1 tsp garlic powder
1 tsp Italian seasoning
Salt and pepper to taste
Fresh basil leaves, chopped, for garnish
Directions:
Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine the cooked macaroni, mozzarella cheese, cheddar cheese, Parmesan cheese, milk, diced tomatoes, pepperoni, black olives, green bell pepper, onion, garlic powder, Italian seasoning, salt, and pepper. Stir until everything is evenly mixed.
Transfer the mixture to a greased 9×13 inch baking dish, spreading it out evenly.
Cover the baking dish with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve immediately, garnished with fresh basil leaves.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 580 kcal | Servings: 6 servings
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