Mac and Cheese Pizza is a thing of pure beauty. You take one look at its golden, bubbling, cheese-smothered surface, and you are engulfed in awe. Could such a wonder really exist? Or is it merely a mirage created from your most spectacular fantasy?
Pinch yourself, and pick your jaw up off the floor. This pizza is more than mere fantasy; it’s 4-cheese reality. That’s right: two super foods have united in this force of starchy, cheesy goodness. I don’t know about you, but in my mind, there are no foods greater than pizza and mac and cheese. What could possibly be better than enjoying them together in the most harmonious hybrid ever created?
If you love comfort foods (who doesn’t?), this is the king of them all. It’s creamy mac and cheese, baked until bubbly perfection, all atop a convenient, crispy crust. Let’s be honest: when there’s a delicious-looking pot of mac and cheese sitting in front of you, do you want to pick up a fork and eat civilly, or do you want to dig in with nothing but your bare hands? Okay…maybe it’s just me, but I prefer the latter.
Let’s talk about the mac. We ain’t putting no boxed, store-bought, mactrosity* on top of a pizza crust. We’re making a darn good, homemade mac with fresh cheese and fragrant garlic (it is a pizza, after all). The sauce is creamy, rich, and plentiful. You can’t skimp on the sauce here since one: we’re making a pizza (which has sauce), and two: you’ve got to balance out the starch. Moreover, this mac has tons of flavor from the garlic, onion, and a secret dash of hot sauce. You’ll be tempted to eat it straight out of the pot, sans crust. But then you’ll bake it atop the fluffy crust with an additional sprinkle of gooey cheese, and you’ll be glad you waited.
This ain’t your ordinary pizza. It’s a fun spin that kids and adults alike will love. With a sea of creamy sauce, four kinds of gooey cheese, tender pasta, and a crisp yet fluffy crust, this is what dreams are made of. So grab a little slice of heaven and indulge.
A Few Tips Before You Get Cooking:
- Although I used cavatappi pasta, I would recommend shorter pasta like elbow macaroni, or any kind of mini pasta, so it’s easier to eat. Do not use spaghetti or long pasta. That’s just weird.
- Cook your pasta al dente! It has to bake on the pizza, so if you boil it past the point of al dente, you’ll have limp, soggy pasta on your pizza. Yuck!
- Spinach or broccoli would be a great way to add greens to this pizza.
- This is a perfect pizza for kids parties!
- It’s also a perfect pizza for us kids at heart.
Mac and Cheese Pizza
By The Smart Cookie Cook
- 1 batch pizza dough or pre-made crust (store-bought or homemade)
- 1 lb. macaroni, or another short/mini pasta (don’t use spaghetti)
- 6 tbsp. butter
- 3 cloves garlic, finely chopped
- 1/4 cup finely chopped onion
- 6 tbsp. flour
- 5 cups milk
- 2 tsp. hot sauce (or more to taste)
- salt, to taste
- 2 cups shredded sharp cheddar cheese
- 2 cups shredded fontina cheese
- 2 cups shredded monterey jack cheese
- 1/2 cup grated parmesan cheese
- If you’re using pizza dough, prepare dough according to recipe or package directions. Par-bake* the crust at 400 degrees for 5-10 minutes, until dough begins to set and firm up, but is not yet beginning to brown. If using a pre-made crust, par-bake at 400 degrees for 5 minutes. Set aside, but keep oven on.
- In a large pot of boiling salted water, cook the pasta until al dente. This is important. You want it to still have a bit of bite in it. Drain pasta.
- Meanwhile, in a large pot over medium-low heat, melt the butter. Add the garlic and onions and saute until translucent and aromatic, about 3 minutes. Whisk in the flour until free of lumps. Continue whisking while the flour cooks for 2 minutes.
- Whisk in the milk, making sure mixture is free of lumps. Turn heat to low. Cover and let simmer for 10 minutes or until thickened.
- Whisk in the hot sauce, salt, and 3/4 of the cheese EXCEPT for the parmesan. Reserve the parmesan and the remaining shredded cheeses for topping. Continue to whisk gently until cheese is completely melted. Test-taste to decide if you’d like more salt, hot sauce or cheese. Add more as desired.
- Turn off the heat and fold in the pasta. Pour the mac and cheese over the pizza crust and spread out evenly. Sprinkle with remaining cheeses and bake for 10-15 minutes, or until crust is golden brown, cheese is melted, and sauce is bubbling. Let sit for two minutes then slice it up and serve it up!
*Par-Bake – (v) To pre-bake a crust without any toppings; usually done to avoid the overcooking of crust and undercooking of toppings that occurs when one doesn’t par-bake.
*Mactrosity – (n) An atrocity related to pasta; i.e. Easy Mac.