Serve it in a bread bowl for an even more decadent (and frankly, way over. Spoon macaroni into pepperoni cups. Top with about 2 tablespoons of Parmesan and chopped pepperoni. Bake until tops are golden and macaroni feels firm, 20 to 30 minutes. Panera’s mac and cheese dances to the beat of its own drum by being the only white cheddar-based option on this list.Add more pasta water as necessary to loosen sauce. Add 2 tablespoons pasta water to cheese sauce and stir to combine.Reserve about 1/2 cup of pasta water, then drain. Sprinkle top of pizza with mozzarella cheese. Stir cooked macaroni into remaining cheese sauce in the saucepan and spoon the macaroni and cheese onto the crust in an even layer. Spread about 3/4 cup of cheese sauce onto the pizza crust.
In another large pot of boiling salted water, cook pasta until al dente, 7 minutes. Let the cheese cubes melt, stirring often, to make a smooth cheese sauce.Add mozzarella and ½ cup of Parmesan and stir until cheese is melted.Bring to a simmer and cook for 2 minutes. Add heavy cream, garlic powder, and oregano. In a large pot over medium heat, melt butter.Chop remaining 4 slices of pepperoni into small pieces. Cut a slit into the center of 18 pepperoni slices and place a slice into each hole of a muffin tin.
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