 | | Directions | - Preheat oven to 350° F. Cook macaroni according to package directions; drain. Place cooked macaroni, picnic, Cheddar cheese and pepperoni in large bowl; toss lightly.
- Combine tomato sauce, tomato paste, onion powder, garlic powder and pepper in small bowl until well blended. Add to macaroni mixture; mix well. Spoon into ungreased 13x9-inch baking dish.
- Bake 45 minutes, sprinkling with mozzarella cheese during the last 10 minutes of baking time.
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| Ingredients | | - |  | 2 cups chopped leftover cooked Cook's® Pork Shoulder Picnic |
| - | | 3 cups dry elbow macaroni, uncooked |
| - | | 2 cups (8 ounces) shredded Cheddar cheese |
| - | | 25 slices pepperoni (1-1/2 ounces) |
| - | | 1 can (15 ounces) Tomato Sauce |
| - | | 1 can (12 ounces) Tomato Paste |
| - | | 1/2 teaspoon onion powder |
| - | | 1/2 teaspoon garlic powder |
| - | | 1/4 teaspoon ground black pepper |
| - | | 1 cup (4 ounces) shredded mozzarella cheese |
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