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Bison Pepperoni Macaroni

The Bison Council

"Chopped bison sausage with pepperoni seasoning is blended into this extra cheesy macaroni and cheese dish."
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25 m servings 321 cals
Original recipe yields 8 servings (4 servings)

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  1. Cook macaroni according to package directions, adding green pepper or peas during the last 3 minutes of cooking; drain. Cover and keep warm.
  2. Meanwhile, for sauce, melt butter over medium heat in a large skillet. Cook onion in hot butter for 4 to 5 minutes or until onion is tender. Stir in flour, salt, and black pepper. Add milk all at once. Whisk constantly until thick and bubbly. Cook, whisking constantly, for 2 more minutes. Reduce heat to low.
  3. Add American & cheddar cheese blend and mozzarella cheese, stirring until sauce is smooth and cheese is melted. Stir the sauce and bison pepperoni into the pasta. Heat through.


  • Note: Recipe developed and tested by the Better Homes and Gardens® Test Kitchen using High Plains Bison products.
  • Frozen peas can be substituted for the peppers.

Nutrition Facts

Per Serving: 321 calories; 16.4 g fat; 25.8 g carbohydrates; 19.5 g protein; 49 mg cholesterol; 721 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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Delicious. First time trying bison. It gave this a very rich meaty tasty without the greasiness of regular pepperoni. Was tender and nicely spiced I used olive oil to make the roux, low and fat ...

I didn't actually use this recipe but I used it for a guid line and what I made turned out great.