Slow Cooker 4-Ingredient Pepperoni Slice Macaroni
A pizza-inspired slow cooker macaroni made with elbow pasta, pizza sauce, mozzarella cheese, and pepperoni. This easy four-ingredient comfort dish is cheesy, saucy, family-friendly, and perfect for weeknight dinners or casual game day meals.
Ingredients
- 16 oz dry elbow macaroni
- 24 to 26 oz pizza sauce or marinara
- 3 cups shredded low-moisture mozzarella cheese divided
- 6 oz sliced pepperoni divided, about 1 to 1 1/2 cups
- 1/2 jar water use the empty pizza sauce jar
Instructions
- Spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray.
- Add the dry elbow macaroni directly to the slow cooker.
- Pour the pizza sauce over the macaroni.
- Fill the empty sauce jar halfway with water, swirl to collect the remaining sauce, and pour it into the slow cooker.
- Stir until the macaroni is coated and mostly submerged in the sauce mixture.
- Stir in 2 cups mozzarella cheese and half of the sliced pepperoni.
- Smooth the mixture into an even layer.
- Cover and cook on low for 2–2 1/2 hours, stirring around the 1 1/2-hour mark and scraping the bottom to prevent sticking.
- Once the macaroni is tender but not mushy, smooth the top.
- Sprinkle the remaining 1 cup mozzarella cheese over the top.
- Arrange the remaining pepperoni slices in a single layer over the cheese.
- Cover and cook for another 15–25 minutes, until the cheese is melted and bubbling at the edges.
- If condensation collects on the lid, carefully wipe it dry so water does not drip onto the cheese topping.
- Serve warm.
Notes
Use pizza sauce for the boldest flavor, or marinara for a milder version. Check early if your slow cooker runs hot to prevent overcooking the pasta.
Nutrition
Calories: 560kcal
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