1 pound dried elbow macaroni
⅓ cup butter
⅓ cup flour
2 cups milk
1 cup half-and-half
3 cups grated mozzarella cheese, divided
1 cup grated provolone cheese
1 cup Parmesan cheese, divided
1 cup jarred pizza sauce
8 ounces pepperoni
1 cup Italian breadcrumbs
Preheat the oven to 350 F. Cook the macaroni one minute less than package directions, so it's al dente.
Meanwhile, heat the butter and flour over medium-low heat in a saucepan. When the mixture thickens to a paste, drizzle in first the milk, then the half-and-half, whisking constantly, so the sauce thickens and absorbs all of the flour mixture.
When the sauce comes to a slight boil, remove from the heat. Whisk in 3 cups of the mozzarella, all of the provolone and half of the Parmesan.
Toss the cheese sauce and pizza sauce with the cooked and drained macaroni. Spread in a casserole dish, and top with the remaining cheese, the breadcrumbs and the pepperoni.
Bake for 30 minutes, until bubbly and browned on top.