Description
Macaroni and cheese pizza combines two comfort food legends in one irresistible slice. Creamy homemade mac and cheese is spread over a buttery garlic pizza crust, topped with melty mozzarella and parmesan, then baked to golden perfection. It’s the ultimate party slice—cheesy, cozy, and absolutely unforgettable. Make it for movie nights, sleepovers, or anytime you want to wow with something fun and familiar.
Ingredients
For the Pizza Crust:
1 ball pizza dough (store-bought or homemade)
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon Italian seasoning (optional)
For the Mac and Cheese Layer:
1½ cups elbow macaroni, cooked al dente
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup whole milk
1½ cups shredded cheddar cheese
½ teaspoon salt
¼ teaspoon black pepper
For the Topping:
½ cup shredded mozzarella cheese
¼ cup grated parmesan cheese
Optional: parsley flakes or crushed red pepper for garnish
Instructions
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper or preheat a pizza stone if using.
Roll out the dough into a 12–14 inch round or rectangle. Transfer to your prepared pan.
Brush the crust with olive oil and sprinkle with garlic powder and Italian seasoning.
Prebake the crust for 6–8 minutes, just until it starts to turn golden. Set aside.
Make the mac and cheese:
In a medium saucepan, melt butter over medium heat.
Whisk in the flour and cook for 1 minute to form a roux.
Slowly add milk, whisking until smooth and thickened (about 3–5 minutes).
Stir in cheddar cheese until melted.
Season with salt and pepper, then fold in the cooked macaroni.
Assemble the pizza:
Spread the mac and cheese evenly over the prebaked crust.
Top with mozzarella and parmesan.
Bake again for 8–10 minutes, until the cheese is bubbly and golden.
Cool and serve:
Let the pizza cool for 5 minutes before slicing.
Garnish with parsley flakes or red pepper, if desired. Enjoy warm!
Notes
Time Saver Tip: You can use boxed mac and cheese if needed—just make sure it’s thick and creamy, not runny.
Make Ahead: Mac and cheese can be prepped up to 2 days in advance and stored in the fridge.
Customize It: Add bacon, jalapeños, or breadcrumbs on top for a creative twist.
Storage: Leftovers keep well in the fridge for up to 3 days. Reheat in the oven or air fryer for best results.
Not Recommended for Freezing: The mac and cheese layer can become mushy after thawing.