Serving Quality Deli Meats Since 1953

mac n cheese large


  • 3 cups elbow macaroni
  • 2 cans (8oz.) of tomato sauce
  • 2 cans (6oz.) of tomato paste
  • 1/2 lb. Shredded Cheddar
  • 1/2 lb. Sharp shredded Cheddar
  • 3 tbsp Grated parmesan (preferably parmesan reggiano)
  • 25 slices (1/8” thick) of Chris Brother's hot pepperoni
  • Salt and pepper to taste (preferably kosher or sea salt & fresh cracked black pepper)
  • Onion powder to taste
  • Garlic powder to taste

Preparation Instructions
  1. Preheat oven to 350°F (175°C), placing rack in middle position.
  2. Bring to boil generously salted water in a large pot and add macaroni, stirring occasionally; cook until al dente (roughly 8-10 minutes). Drain
  3. In a medium saucepan, combine tomato sauce, tomato paste, onion powder, garlic powder, salt and pepper and heat just to combine tomato sauce and tomato paste.
  4. Add pepperoni and cooked macaroni to sauce. Place in a 13x9 Pyrex dish.
  5. Spread parmesan evenly over the pasta.
  6. Top off the dish with the mix of cheddars.
  7. Bake for 35-45 minutes (oven temperatures may vary).
  8. Let stand for 5-10 minutes.

Garnishing tips: Basil, Parsley, Tarragon.