Mac & Cheese Pizza Bites 
Yields: 18 servings
Prep Time: 15 mins
Total Time: 1 hr
Cal/Serv: 387
Ingredients:
22 large pepperoni slices, divided
4 Tbsp. butter
4 Tbsp. all-purpose flour
1 1/4 cups milk
1/2 cup heavy cream
1 tsp. garlic powder
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 cups shredded mozzarella
3/4 cup freshly grated Parmesan, divided
8 oz. elbow pasta
Freshly torn basil, for garnish
Directions:
Arrange racks in upper and lower thirds of oven; preheat to 400°F. Cut a slit into the center of 18 pepperoni slices and slide into holes of 2 standard 12-cup muffin tins. Chop the remaining 4 slices of pepperoni into small pieces.
In a large pot over medium heat, melt butter. Add flour and whisk until golden. Slowly pour milk in while whisking. Add heavy cream, garlic powder, and oregano. Season with salt and pepper. Bring to a simmer and cook for 2 minutes.
Add mozzarella and 1/2 cup Parmesan and stir until cheese is melted.
In another large pot of boiling salted water, cook pasta until al dente, 7 minutes. Reserve about 1/2 cup pasta water, then drain.
Add 2 Tbsp. pasta water to cheese sauce and stir to combine. Add pasta and toss to coat. Add more pasta water as necessary to loosen the sauce.
Spoon macaroni into pepperoni cups. Top with about 2 Tbsp. Parmesan and chopped pepperoni.
Bake until tops are golden and macaroni feels firm, 20 to 30 minutes.
Remove cups from tin and top with basil and remaining 2 Tbsp. Parmesan before serving.
Recipe courtesy of Delish.com