This slow cooker 4-ingredient pepperoni slice macaroni is exactly the kind of budget-friendly, no-brainer meal my brother basically survived on through college. It tastes like a cross between a pepperoni pizza and cheesy baked pasta, but you only need four ingredients and a slow cooker. It’s perfect for those nights when you’re wiped from work, want something comforting and a little greasy in the best way, and don’t feel like babysitting the stove. You dump, stir, walk away, and come back to a bubbling, cheesy pan of pure pizza-pasta comfort that totally hits every craving.
Serve this pepperoni slice macaroni straight from the slow cooker or transfer it into foil trays for easy transport and storage. It’s plenty filling on its own, but a simple green salad with bottled Italian dressing or some frozen garlic bread makes it feel like a full pizza-night spread. I also like to set out red pepper flakes and grated Parmesan so everyone can dress up their own bowl. Leftovers reheat well in the microwave with a splash of water or extra sauce to keep things saucy and stretchy.
Slow Cooker 4-Ingredient Pepperoni Slice Macaroni
Servings: 6
Ingredients
16 oz (1 pound) dry elbow macaroni
24–26 oz jar pizza sauce or thick marinara sauce
3 cups shredded low-moisture mozzarella cheese, divided
6 oz sliced pepperoni (about 1 to 1 1/2 cups), divided
Directions
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray to help prevent sticking and make cleanup easier.
Add the dry elbow macaroni directly to the slow cooker. Pour the jar of pizza sauce over the pasta, then fill the empty sauce jar about halfway with water, swirl to catch any leftover sauce, and pour that into the slow cooker as well. Stir everything together until all of the macaroni is coated and mostly submerged. The mixture will look a bit thick but the pasta will release some starch and moisture as it cooks.
Stir in 2 cups of the shredded mozzarella cheese, reserving the remaining 1 cup for the top. Fold in about half of the sliced pepperoni, saving the rest for layering on top later. Make sure the pasta is spread in an even layer so it cooks evenly.
Cover the slow cooker with the lid and cook on LOW for 2 to 2 1/2 hours, or until the macaroni is just tender but not mushy. Around the 1 1/2-hour mark, quickly lift the lid and give the mixture a gentle stir, making sure to scrape the bottom to prevent any sticking, then replace the lid promptly so you don’t lose too much heat.
Once the macaroni is tender and the sauce is bubbling around the edges, smooth the top with a spoon. Sprinkle the remaining 1 cup of mozzarella evenly over the surface. Arrange the remaining pepperoni slices over the cheese in a single layer so you get that classic bright red, pizza-style look with little pools of pepperoni grease forming as it heats.
