Best 5 Bison Pepperoni Macaroni Recipes

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Indulge in a hearty and flavorful culinary journey with our enticing bison pepperoni macaroni recipes. These dishes are not only delicious but also versatile, offering a range of flavors to suit diverse preferences. From the classic combination of bison pepperoni and melted cheese to the zesty kick of our spicy bison pepperoni macaroni, each recipe promises a unique and satisfying experience.

Dive into the rich and savory taste of our original bison pepperoni macaroni, where tender macaroni noodles are smothered in a creamy cheese sauce, topped with crispy bison pepperoni, and baked to perfection. For those who love a spicy kick, our spicy bison pepperoni macaroni delivers a tantalizing blend of heat and flavor, featuring a zesty tomato sauce infused with chili flakes and fiery bison pepperoni.

If you prefer a lighter option, our air fryer bison pepperoni macaroni offers a guilt-free indulgence. Air-fried macaroni noodles tossed in a tangy sauce and topped with crispy bison pepperoni create a delightful balance of flavors and textures. And for those with dietary restrictions, our gluten-free bison pepperoni macaroni provides a delicious and inclusive alternative, using gluten-free macaroni noodles and a creamy dairy-free sauce.

Let's cook with our recipes!

BISON BOLOGNESE



Bison Bolognese image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 13

3 tablespoons olive oil, plus more to finish
1 pound ground bison
1 medium carrot, finely chopped
1/2 red onion, chopped
2 cloves garlic, smashed and peeled
1 teaspoon kosher salt, plus more for the pasta water
1 cup dry white wine
One 28-ounce can whole san marzano tomatoes, crushed by hand
One 3-inch piece Parmesan cheese rind
2 stems fresh basil
1 pound pappardelle pasta
1 cup freshly grated Parmigiano-Reggiano cheese, plus more to serve
2 tablespoons unsalted butter

Steps:

  • Heat a medium Dutch oven over medium-high heat. Add the olive oil and the ground bison. Cook, breaking apart the meat into very small pieces with a wooden spoon until the meat is lightly browned, about 8 minutes. Add the carrot, red onion and garlic to the pan and stir to combine. Season with 1 teaspoon salt and cook for 3 minutes or until the vegetables are soft and fragrant. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with the wooden spoon. Simmer for 5 minutes or until almost completely reduced. Stir in the hand crushed tomatoes and nestle in the Parmesan rind and basil. Season with the remaining salt. Reduce the heat the medium and simmer the sauce, stirring occasionally for 25 minutes.
  • Meanwhile bring a large pot of water to a boil over high heat. Season generously with salt. Add the pasta to the water and cook for 2 minutes less than directed, about 6 minutes. Using tongs, add the pasta directly from the pasta water to the sauce. Add the Parmigiano-Reggiano cheese directly to the bare pasta along with the butter. Toss the pasta with the sauce to coat, thinning as needed with the pasta water to ensure it clings to the pasta. Serve drizzled with more olive oil and sprinkled with more Parmigiano-Reggiano cheese if desired.

ITALIAN LAYERED SALAD WITH BISON PEPPERONI



Italian Layered Salad with Bison Pepperoni image

Layers of crisp, colorful greens and veggies topped with chopped bison sausage with pepperoni seasoning and a creamy basil dressing make a perfect lunch or dinner side salad.

Provided by The Bison Council

Categories     Trusted Brands: Recipes and Tips     The Bison Council

Time 20m

Yield 8

Number Of Ingredients 12

6 cups shredded romaine lettuce
1 cup cherry or grape tomatoes, halved
1 cup chopped yellow bell pepper
1 cup chopped fennel bulb
1 ½ cups cubed fresh mozzarella cheese
1 (8 ounce) package bison sausage with pepperoni seasoning
⅔ cup mayonnaise
⅔ cup sour cream
¼ cup milk
¼ cup chopped fresh basil
½ teaspoon salt
¼ teaspoon black pepper

Steps:

  • In the bottom of a 3-quart clear bowl place 3 cups of the romaine. Layer in the following order: tomatoes, bell peppers, fennel, the remaining 3 cups romaine, the mozzarella cheese, and bison pepperoni. Spoon Basil-Sour Cream Dressing over salad. Serve immediately or cover tightly and chill for up to 24 hours before serving.
  • Basil-Sour Cream Dressing
  • Combine mayonnaise, sour cream, milk, basil, salt, and black pepper in a medium bowl.

Nutrition Facts : Calories 331.2 calories, Carbohydrate 6.6 g, Cholesterol 44.8 mg, Fat 28.4 g, Fiber 1.6 g, Protein 18.3 g, SaturatedFat 9 g, Sodium 799.9 mg, Sugar 1.8 g

BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR



Bison Burgers with Cabernet Onions and Wisconsin Cheddar image

Provided by Jeanne Thiel Kelley

Categories     Onion     Broil     High Fiber     Father's Day     Dinner     Lunch     Cheddar     Buffalo     Red Wine     Pan-Fry     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 11

2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3/4 cup Cabernet Sauvignon or other dry red wine
1 pound ground bison (buffalo)
2 tablespoons chopped shallots
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 organic hamburger buns
6 ounces sliced Wisconsin white cheddar cheese
Dijon mustard
1 small head of escarole, leaves separated

Steps:

  • Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.
  • Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
  • Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

PEPPERONI MACARONI



Pepperoni Macaroni image

An everyday pasta bake gets jazzed up with pepperoni, sausage and olives. Because it can be assembled ahead of time and baked right before serving, it's my handy go-to when I need something on the fly. -Marlene Mohr, Cincinnati, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 10

2-1/2 cups uncooked elbow macaroni
1 pound bulk Italian sausage
1 large onion, chopped
1 can (15 ounces) pizza sauce
1 can (8 ounces) tomato sauce
1/3 cup whole milk
1 package (3-1/2 ounces) sliced pepperoni, halved
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup shredded part-skim mozzarella cheese

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Drain macaroni. , In a large bowl, combine the pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives. , Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through and cheese is melted.

Nutrition Facts : Calories 334 calories, Fat 19g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 1041mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 3g fiber), Protein 16g protein.

BAKED MACARONI WITH PEPPERONI



Baked Macaroni with Pepperoni image

This dish is good by itself with a salad and cornbread or as a side dish.

Provided by April

Categories     Side Dish

Time 1h

Yield 8

Number Of Ingredients 9

3 cups uncooked elbow macaroni
2 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
½ pound shredded Cheddar cheese
½ pound shredded sharp Cheddar cheese
25 slices pepperoni sausage
salt and pepper to taste
onion powder to taste
garlic powder to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • In a 9x13 inch baking dish combine cooked macaroni, tomato sauce, tomato paste, cheeses, pepperoni, salt, pepper, onion powder and garlic powder.
  • Bake in preheated oven for 45 minutes.

Nutrition Facts : Calories 463.3 calories, Carbohydrate 42.1 g, Cholesterol 66.1 mg, Fat 22.8 g, Fiber 4.3 g, Protein 23.8 g, SaturatedFat 13.1 g, Sodium 1085.9 mg, Sugar 8.2 g

Tips:

  • Use high-quality bison pepperoni: Bison pepperoni is a healthier alternative to traditional pork pepperoni, and it has a unique, slightly gamey flavor that pairs well with the other ingredients in this recipe.
  • Cook the macaroni al dente: Al dente macaroni is cooked through but still has a slight bite to it. This will help it hold its shape and texture in the sauce.
  • Use a flavorful cheese blend: A blend of mozzarella, cheddar, and Parmesan cheeses gives this macaroni and cheese a rich, cheesy flavor.
  • Add some spice: A pinch of red pepper flakes or cayenne pepper adds a bit of heat to this dish. If you like things spicy, you can also add some chopped jalapeños.
  • Garnish with fresh herbs: Fresh parsley, basil, or chives add a pop of color and flavor to this dish.

Conclusion:

This bison pepperoni macaroni and cheese is a hearty, flavorful dish that's perfect for a weeknight meal. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy dinner, give this recipe a try!

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