There’s something magical about combining two beloved comfort foods into one glorious creation. Mac and cheese pizza? Yes, it’s as indulgent as it sounds—creamy, cheesy, and crispy all at once. This isn’t just a pizza with some noodles thrown on top; it’s a carefully crafted masterpiece where every bite delivers that perfect balance of textures and flavors.
Essential Ingredients & Tools
For the Mac and Cheese:
- 8 oz elbow macaroni – The classic choice, with those little tubes that hold onto the sauce like a dream.
- 6 oz sharp cheddar cheese, shredded – The sharper, the better. We want bold flavor that doesn’t get lost in the mix.
- 2 oz cream cheese, softened – A secret weapon for extra creaminess.
- 2 tbsp unsalted butter – For richness and a smooth sauce.
- 2 tbsp all-purpose flour – To thicken the sauce (or gluten-free flour as a substitute).
- 1 1/2 cups whole milk – For a luscious, velvety texture (or almond milk for a dairy-free version).
- 1/2 tsp dry mustard – Adds tang and depth.
- 1/4 tsp garlic powder – For a subtle savory note.
- 1/4 tsp onion powder – Enhances the cheese flavor.
- Salt and pepper to taste – Essential for balancing the flavors.
For the Pizza Base:
- 1 lb pizza dough (store-bought or homemade) – The foundation of your masterpiece.
- 1 tbsp olive oil – To prevent sticking.
- 2 oz extra shredded cheddar – Because more cheese is never a bad idea.
Optional Upgrades:
- 1/4 cup bacon bits – For a smoky, salty crunch.
- 2 tbsp panko breadcrumbs – A golden, crispy topping.
- 2 tbsp fresh scallions, chopped – A bright, fresh finish.
Tools You’ll Need
- Large pot – For boiling the pasta.
- Medium saucepan – For making the cheese sauce.
- Whisk – To ensure a smooth, lump-free sauce.
- Rimmed baking sheet or pizza stone – For baking the pizza.
- Rolling pin – To shape the dough (or a wine bottle in a pinch).
How to Make Mac and Cheese Pizza
1. Boil the Pasta Like a Pro
Fill a large pot with water, salt it generously (it should taste like the sea), and bring it to a rolling boil. Toss in the 8 oz elbow macaroni and cook until just al dente—about 7-8 minutes. You want a little bite left in those noodles because they’ll keep cooking in the oven.
Why this matters: Don’t rinse the pasta after draining! That starchy coating is what helps the cheese sauce cling to every noodle. Rinsing washes away the starch, leading to a less cohesive dish.
2. Whip Up the Cheese Sauce
In a saucepan, melt 2 tbsp unsalted butter over medium heat, then whisk in 2 tbsp all-purpose flour to make a roux. Cook it for 1-2 minutes until it’s pale golden—this gets rid of that raw flour taste. Slowly pour in 1 1/2 cups whole milk, whisking constantly to avoid lumps. Let it simmer for 2-3 minutes until it thickens enough to coat the back of a spoon.
Why this matters: A thick sauce prevents sogginess. Test it by dragging a spoon through—if the path holds for 2-3 seconds before filling in, it’s perfect.
Now, lower the heat and stir in 2 oz cream cheese until it melts. Then, gradually add the 6 oz shredded cheddar, whisking until everything is smooth and luscious. Season with 1/2 tsp dry mustard, 1/4 tsp garlic powder, 1/4 tsp onion powder, salt, and pepper. Taste it—this is your moment to adjust the flavors.
Why this matters: Adding cheese over low heat prevents graininess. Sharp cheddar melts best with a little help from cream cheese.
3. Combine Mac and Cheese
Gently fold the cooked 8 oz elbow macaroni into that glorious cheese sauce. Let it sit off the heat for 1-2 minutes—this helps the noodles soak up some of that creamy goodness, preventing a soggy pizza later.
4. Roll Out the Dough
On a floured surface, roll your 1 lb pizza dough into a 12-14 inch circle. Transfer it to a lightly oiled baking sheet (or parchment paper for easy cleanup). Brush the edges with a little melted butter—this gives the crust that golden, buttery finish we all love.
5. Assemble and Bake
Spread the mac and cheese evenly over the dough, leaving a 1/2-inch border for the crust. Sprinkle 2 oz extra shredded cheddar on top (because why not?). If you’re feeling fancy, add 1/4 cup bacon bits or a sprinkle of 2 tbsp panko breadcrumbs for crunch.
Slide it into a preheated 475°F oven and bake for 15-20 minutes. The high heat ensures a crispy crust while the cheese gets bubbly and golden. For the final touch, broil for 1-2 minutes—just keep an eye on it so it doesn’t burn.
Why this matters: A blazing hot oven evaporates moisture quickly, creating a barrier that keeps the crust crisp.
6. Let It Rest (If You Can Wait)
I know, it’s tempting to dive right in, but give it 5 minutes to cool slightly. This helps the cheese set so your slices hold together instead of sliding everywhere. Top with 2 tbsp fresh scallions for a pop of color and freshness.
Pro Technique
- Preheat Your Baking Sheet – Placing the dough on a hot surface jumpstarts the cooking process, ensuring a crispier crust.
- Sauce Too Thin? Let it cool slightly—it’ll thicken as it sits. Or add a pinch of cornstarch for extra insurance.
- Cheese Science – If your sauce breaks (looks grainy), whisk in a splash of milk or cream to bring it back together.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a 375°F oven for 10-15 minutes to restore crispness.
- Freezer: Not recommended, but if you must, parbake the crust first and freeze it separately from the mac and cheese topping.
Perfect Pairings
Complementary Dishes
- Crisp Arugula Salad: The peppery greens and lemon vinaigrette cut through the richness of the pizza. Toss with shaved Parmesan for extra flair.
- Roasted Brussels Sprouts: Their caramelized edges and slight bitterness balance the cheese’s creaminess.
Drinks
- Amber Lager: The malt sweetness and carbonation cleanse the palate between bites.
- Sparkling Lemonade: Its acidity and fizz refresh without overpowering the dish.
Something Sweet
- Vanilla Bean Ice Cream: The cool, creamy contrast is a classic after a savory meal.
- Berry Compote: Serve warm over mascarpone for a light, fruity finish.
Ingredient Variations and Their Impact
- Smoked Gouda Blend: Swap half the cheddar for smoked Gouda and add a pinch of cayenne.
- Gluten-Free: Use gluten-free flour and dough, and almond milk with extra butter for richness.
- Vegan: Opt for plant-based cheese and milk, and stir in nutritional yeast for umami.
Mac and Cheese Pizza: The Ultimate Comfort Food Mashup
Mac and Cheese Pizza with Cheddar and Elbow Pasta is the ultimate comfort mashup! Creamy, crispy, and loaded with cheese. Try this indulgent recipe today!
Ingredients
For the Mac and Cheese:
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8 oz elbow macaroni
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6 oz sharp cheddar cheese (shredded)
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2 oz cream cheese (softened)
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2 tbsp unsalted butter
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2 tbsp all-purpose flour
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1 1/2 cups whole milk
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1/2 tsp dry mustard
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1/4 tsp garlic powder
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1/4 tsp onion powder
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Salt and pepper (to taste)
For the Pizza Base:
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1 lb pizza dough
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1 tbsp olive oil
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2 oz extra shredded cheddar
Optional Toppings:
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1/4 cup bacon bits
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2 tbsp panko breadcrumbs
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2 tbsp fresh scallions (chopped)
Instructions
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Preheat oven to 475°F. Bring a large pot of salted water to a boil and cook 8 oz elbow macaroni for 7-8 minutes until al dente. Drain but do not rinse.01
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In a saucepan, melt 2 tbsp unsalted butter over medium heat. Whisk in 2 tbsp all-purpose flour and cook for 1-2 minutes. Gradually add 1 1/2 cups whole milk, whisking until thickened.02
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Reduce heat to low. Stir in 2 oz cream cheese, then gradually add 6 oz shredded cheddar until smooth. Season with 1/2 tsp dry mustard, 1/4 tsp garlic powder, 1/4 tsp onion powder, salt, and pepper.03
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Fold cooked 8 oz elbow macaroni into the sauce and let sit for 1-2 minutes.04
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Roll out 1 lb pizza dough on a floured surface to a 12-14 inch circle. Transfer to a greased baking sheet.05
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Spread mac and cheese over dough, leaving a 1/2-inch border. Top with 2 oz extra shredded cheddar and optional toppings (1/4 cup bacon bits, 2 tbsp panko breadcrumbs).06
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Bake for 15-20 minutes until golden. Broil for 1-2 minutes if desired.07
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Let cool for 5 minutes before slicing. Garnish with 2 tbsp fresh scallions.08
