Mac and Cheese Crusted Pizza

03/25/2019

Active Time: 30 Mins
Total Time: 50 Mins
Yield: Serves 8 (serving size: 1 slice)

When two of the world’s greatest foods combine…

Ingredients

1 pound uncooked elbow macaroni
4 teaspoons kosher salt, divided
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1/2 teaspoon black pepper
8 ounces Cheddar cheese, shredded (about 2 cups)
8 ounces mozzarella cheese, shredded (about 2 cups), divided
3 ounces Parmesan cheese, grated (about 3/4 cup), divided
2large eggs, beaten
1/2 cup panko (Italian-style breadcrumbs)
1 1/4 cup pizza sauce
1/2 cup sautéed mushrooms
3 ounces sliced pepperoni
Optional Toppings: Fresh basil, crushed red pepper

How to Make It

Step 1

Preheat oven to 400°F. Prepare pasta according to package directions, adding 1 tablespoon of the kosher salt to boiling water. While pasta cooks, melt butter in a large saucepan over medium. Whisk in flour; cook, whisking constantly for 1 minute. Gradually whisk in milk; cook, stirring constantly, until mixture thickens, about 10 minutes. Remove from heat, and whisk in pepper and remaining 1 teaspoon salt.

Step 2

Add milk-flour mixture, Cheddar, 1 cup of the mozzarella, and 1/4 cup of the Parmesan to cooked pasta, and stir until well combined. Stir in eggs and panko. Evenly spread macaroni mixture in a 16-inch pizza pan lightly coated in cooking spray. Sprinkle remaining 1/2 cup Parmesan over macaroni mixture. Bake in preheated oven until lightly golden around edges and on top, 20 to 25 minutes.

Step 3

Spread pizza sauce evenly over the “crust”, leaving a 1-inch border. Top with mushrooms, pepperoni, and remaining 1 cup mozzarella. Return to oven, and bake until cheese is melted and slightly bubbly, about 5 minutes. Sprinkle with basil and crushed red pepper, if desired.

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