Best 10 Pizza Mac Cheese Recipes

MAC-N-CHEESE PIZZA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 10x15-inch baking sheet with cooking spray. Unroll pizza crust and place on the prepared baking pan.
• 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, 8 minutes. Drain.
• Melt butter in a large saucepan over medium heat; cook and stir flour with butter until it has a slightly toasted fragrance, about 2 minutes. Whisk in milk and simmer until thickened, whisking constantly, 2 more minutes. Stir in processed cheese cubes. Let the cheese cubes melt, stirring often, to make a smooth cheese sauce.
• Spread about 3/4 cup of cheese sauce onto the pizza crust. Stir cooked macaroni into remaining cheese sauce in the saucepan and spoon the macaroni and cheese onto the crust in an even layer. Sprinkle top of pizza with mozzarella cheese.
• Bake in the preheated oven until the crust is lightly browned and the mozzarella cheese is golden brown, about 15 minutes.

PEPPERONI PIZZA MAC AND CHEESE

Steps:

• For the mac and cheese: Preheat the oven to 425 degrees F.
• Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions for al dente; drain, reserving 1 3/4 cups of the pasta water.
• Bring the milk, Italian seasoning and crushed red pepper flakes to a simmer in a large saucepan over medium heat. Continue cooking until the milk reduces to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Gradually whisk in both the Cheddar and Italian blend cheeses, a handful at a time, until all the cheese is melted and the sauce is smooth.
• Add the cooked macaroni and reserved pasta water to the cheese sauce and stir to combine. Stir in the marinara sauce, sun-dried tomatoes and pepperoni and adjust the seasoning with salt. Pour into a 9-by-13-inch baking dish. Toss the bread crumbs, Parmesan and sun-dried tomato oil together in a small bowl until the crumbs are moistened and sprinkle evenly over the macaroni and cheese. Bake until bubbly and lightly browned, about 10 minutes.

EASY MAC AND CHEESE PIZZA

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place pizza crust on a baking sheet.
• Bring a small pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until cooked through but firm to the bite, 10 to 11 minutes. Drain and return pasta to the pot.
• Stir 1/2 the cheese sauce and butter into the cavatappi pot over medium heat until butter is melted and pasta-cheese mixture is combined. Season with salt and pepper.
• Spread a thin layer of cheese sauce over the pizza crust. Sprinkle shredded Cheddar cheese over the cheese sauce onto the crust. Pour pasta-cheese mixture over the Cheddar cheese, and top with another 1/2 the cheese sauce.
• Bake pizza in the preheated oven until golden and bubbling, 8 to 10 minutes. Let rest for 2 minutes before slicing.

PIZZA MAC & CHEESE

Steps:

• Set the cheese packet from dinner mix aside. In a saucepan, bring water to a boil. Add macaroni; cook for 8-10 minutes or until tender., Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain., Drain macaroni; stir in contents of cheese packet. Transfer to a greased round 2-1/2-qt. baking dish. Sprinkle with 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese. Top with the beef mixture, pizza sauce, pepperoni and remaining cheeses., Bake, uncovered, at 350° for 30-35 minutes or until heated through.

MAC 'N' CHEESE CRUST PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Make the mac 'n' cheese: Melt the butter in a large saucepan over medium heat. Stir in the flour, salt, and pepper until smooth. Slowly pour in the milk, stirring constantly, until the mixture is smooth and bubbling, about 5 minutes. Add the Happy Belly Cheddar and stir until melted, 2-4 minutes.
• Fold the cooked macaroni into the cheese sauce until well coated.
• Fold in the eggs and bread crumbs until incorporated.
• Grease a 16-inch pizza pan with nonstick spray. Spoon the mac 'n' cheese onto the pan and smooth in an even layer, pressing gently on the top and sides to release any air bubbles and tidy up the edges.
• Bake the mac 'n' cheese crust for 25-30 minutes, until browned on top and holding together.
• Remove the crust from the oven and spread the pizza sauce evenly over the top, leaving a 1-inch border around the edges.
• Top with the Happy Belly Mozzarella, pepperoni, bell pepper, and mushrooms.
• Return the pizza to the oven for 5-10 minutes, or until the cheese is melted and browned to your liking.
• Remove the pizza from the oven and sprinkle the red pepper flakes and Italian seasoning on top, if using. Let the pizza rest in the pan for 6-8 minutes, until cool enough to handle.
• Transfer the pizza to a cutting board and cut into 10-12 slices.
• Enjoy!

MAC & CHEESE-STUFFED CRUST PIZZA

Steps:

• For the mac and cheese:.
• Cook the macaroni in a medium pot of boiling water, according to the directions on the package. Once cooked, drain and set aside.
• Melt the butter in a medium pot over a medium heat. Once melted, add the flour and cook, stirring constantly for 2 minutes to toast the flour. Turn the heat down to low and gradually whisk in the milk until all the milk has been added and the mixture is smooth. Keep cooking over a low heat, stirring until thickened. Stir in the white cheddar and asagio cheese with the garlic powder and cayenne. Season with salt, to taste.
• Remove from the heat and stir in the cooked macaroni. Set aside.
• For the pizza:.
• Preheat the oven to 400 degrees F.
• Place the dough on a large piece of parchment paper, dust lightly with flour, then use a rolling pin to roll it out into an 18 inch circle. Lift this onto a baking sheet or pizza pan - don't worry if the dough overhangs as you're going to fold the crust inwards in a second.
• Pipe or spoon a ring of mac & cheese around the edge of the pizza dough circle, leaving an outer border of about 2 inches. Sprinkle the shredded mozzarella over the mac & cheese. Fold the outer edges of the circle over the mac & cheese and press down firmly to seal - this forms the crust with the pasta sealed within.
• Spread the olive oil, and then the pizza sauce, in the centre of the pizza in an even layer. Top with the bocconcini and pepperoni. Bake for 20-30 minutes until the crust is golden and the cheese is starting to brown.
• Sprinkle the hot pizza with some basil and serve.

NIKKI'S MAC-N-CHEESE PIZZA

Steps:

• To make the dough: In a bowl, dissolve yeast in warm water.
• In a mixing bowl, combine flour, oil, salt and sugar.
• Add in yeast water and mix together, making a ball.
• Knead by hand 5-10 minutes, until when you press your thumb down the indention stays. (You could also use your hand/stand mixer if it has a kneading attachment for about 2-3 minutes or you could use your bread machine).
• Rub small amount of olive oil around dough, to keep it from sticking, and place in a large bowl, covering with saran wrap.
• Place in a warm area to rise atleast 30 minutes.
• While the dough is rising, cook macaroni in boiling salted water until al dente.
• Drain and return to pan.
• Add in 1/3 jar of sauce and butter, stir.
• Set to the side.
• Preheat oven to 400°F.
• Roll out dough to fit either your pizza stone or out on a baking sheet, pinching up edges to make the crust.
• With a spoon, add a very thin layer of sauce on the dough and put in the oven to bake for 15 minutes or until dough is almost fully cooked.
• Remove from oven and add cooked macaroni; cover with more cheese sauce.
• Place back in the oven and continue to cook for an additional 10 minutes or until dough is fully cooked.
• Enjoy!

SLOW COOKER PEPPERONI PIZZA MAC AND CHEESE RECIPE

Steps:

• Place uncooked macaroni in a 6-quart slow cooker. Sprinkle in cornstarch and mix well, making sure that each noodle in lightly coated with cornstarch. Add the rest of the ingredients into the slow cooker. Mix well to combine. Cover and cook on high for 2 hours, stirring after 1 hour. Serve hot.

BACON MAC & CHEESE PIZZA RECIPE - (4.7/5)

Steps:

• Preheat the oven to 400°F. Lay out the bacon slices in a single layer on a baking sheet. Cook the bacon until crisp, but still slightly underdone. Remove the bacon from the baking sheet and drain it on a paper towel-lined plate. Reserve the bacon fat for later use. Increase the oven temperature to 450°F. Set aside 6 whole slices of bacon and chop the remaining bacon. Add the flour and 1-1/2 Tbsp of bacon fat to a medium-size saucepan. Cook, while stirring, on medium heat for 30 seconds. Add the milk and bring to a simmer, stirring constantly. When the sauce begins to simmer, remove the pan from the heat and add 2 cups of the shredded cheese, mustard, salt, and pepper. Stir until all of the cheese has melted, returning the pan to the heat, if needed. Add the chopped bacon and the cooked macaroni to the cheese sauce and stir to combine. Set aside. Spray a 12" pizza pan with cooking spray. Spread the pizza dough out on the pan so there is about an 1-1/2" hanging over the diameter. Cut the whole slices of bacon in half widthwise and lay it out creating a circle about 1" from the edge of the crust. Stuff the bacon into the crust by folding the dough over the bacon creating a 1/2" raised edge. Pinch the dough to seal the edge on the inside. Brush the crust with the reserved bacon fat. Spread 1 cup of cheese over the pizza. Spread the bacon mac and cheese near the edge of the dough. Top with the remaining cheese. Bake for 20 minutes. After 20 minutes, remove the pizza from the pan with a large spatula and put the pie directly on the oven rack. Bake for an additional 10 minutes. Slide the pizza back onto the pan and remove it from oven. Let the pizza cool for at least 5 minutes before slicing.

PIZZA MAC - N - CHEESE

Steps:

• 1. Heat oven to 425 degree F. Spray 3 quart baking dish with cooking spray.
• 2. Cook and drain macaroni as directed on package. In a nonstick 12 in skillet; cook sausage over med high heat until no longer pink; drain. In same skillet; cook pepper and onion for 5 minutes or until tender.
• 3. In a 4 quart saucepan, melt butter over med low heat. Stir in flour, salt, and 1/2 teaspoon of the pepper flakes.
• 4. Cook and stir until smooth. Gradually add milk and water, stirring constantly until thickened. Gradually add Cheddar cheese; stir until melted.
• 5. Add macaroni, sausage and onion mixture; stir to coat. ( I pour it into a big bowl to mix it).
• 6. Pour into casserole. Sprinkle with Mozzarella cheese.
• 7. Bake uncovered 35 to 40 minutes, or until bubbly.
• 8. Top with Parmesan cheese, pepperoni and remaining 1 teaspoon of pepper flakes. Bake until lightly browned, about 5 minutes. ( You can add whatever you want to this dish..mushrooms, italian seasoning...I added garlic powder, onion powder and oregano to the meat..and a little parsley flakes).
• 9. Enjoy..this is so good!