- 2 (7.25 ounce) packages macaroni and cheese mix
- 1/2 cup butter
- 1/2 cup milk
- 2 eggs, beaten
- 3 cups shredded mozzarella cheese, divided
- 1 (16 ounce) jar pizza sauce (such as Prego® Traditional Italian Sauce)
- 1 (4 ounce) package sliced pepperoni, or to taste
- dried oregano, or to taste
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and return pasta to pot. Add butter, milk, and cheese mix to macaroni; stir until evenly mixed.
- Stir eggs into macaroni and cheese until incorporated. Add 1 cup mozzarella cheese; stir until just combined.
- Spread macaroni and cheese mixture into the prepared baking dish; top with pasta sauce. Sprinkle the remaining 2 cups mozzarella cheese over sauce. Cover the cheese layer with pepperoni and season with oregano.
- Bake in the preheated oven until cheese is melted, about 30 minutes.