Mac and Cheese Pizza

This homemade mac and cheese pizza combines creamy cheddar mac and cheese with refrigerated pizza dough, mozzarella, Parmesan, and buttery toasted panko for a fun comfort food mashup. It's perfect for pizza night, playdates, after-school lunches, or anytime you're looking for a kid-friendly dinner that's a little out of the ordinary.

Course Dinner, Lunch, Main Course

Cuisine American

Keyword cheesy pizza recipe, comfort food recipe, homemade mac and cheese pizza, kid-friendly pizza, mac and cheese pizza, macaroni and cheese pizza, pizza night recipe

Prep Time 15

Cook Time 20

Resting 5

Total Time 40

Servings slices

Calories 515kcal

Author Cathy Pollak

Equipment

12-inch pizza pan or baking sheet. For baking the pizza.
large pot To cook the macaroni.
Saucepan (medium). For making the cheese sauce.
whisk To keep the sauce smooth.
mixing bowls (small). For making the breadcrumb topping.

Ingredients

Mac and Cheese:

1½ cups (150 g) uncooked elbow macaroni
2 tbsps (28 g) unsalted butter
2 tbsps (16 g) all-purpose flour
1 cup (240 ml) whole milk
½ tsp (1.5 g) garlic powder
½ tsp (3 g) kosher salt or to taste
¼ tsp (0.5 g) black pepper
2 cups (226 g) shredded sharp cheddar cheese

Pizza:

1 lb (454 g) refrigerated pizza dough
1 tbsp (15 ml) olive oil
1 cup (113 g) shredded mozzarella cheese
¼ cup (25 g) grated Parmesan cheese
½ cup (30 g) panko breadcrumbs
1 tbsp (14 g) unsalted butter melted
1 tbsp (4 g) chopped fresh parsley optional

Instructions

Preheat the oven to 425°F (220°C). Lightly grease a 12-inch (30 cm) pizza pan or baking sheet.
Cook the elbow macaroni according to the package directions until al dente. Drain well and set aside.
Meanwhile, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
Slowly whisk in the milk until smooth. Stir in the garlic powder, salt, and black pepper. Cook for 2 to 3 minutes, stirring frequently, until the sauce begins to thicken.
Remove the saucepan from the heat and stir in the shredded cheddar cheese until completely melted and smooth. Fold in the cooked macaroni until evenly coated.
Roll or stretch the pizza dough into a 12-inch (30 cm) circle or rectangle and transfer it to the prepared pan. Brush the exposed dough lightly with the olive oil.
Spread the mac and cheese evenly over the pizza dough, leaving a ½-inch (1.25 cm) border around the edges. Sprinkle the mozzarella and Parmesan evenly over the top.
In a small bowl, stir together the panko breadcrumbs and melted butter until evenly coated. Sprinkle the breadcrumb mixture over the cheese.
Bake for 15 to 18 minutes, or until the crust is golden brown and the cheese is bubbly. If desired, broil for 1 to 2 minutes for additional browning, watching carefully.
Let the pizza rest for 5 minutes before slicing. Garnish with the chopped parsley, if desired, and serve warm.

Notes

Cook the macaroni just until al dente so it doesn't become too soft while the pizza bakes.
Taste the cheese sauce before assembling the pizza and adjust the salt and pepper if needed.
Freshly shredded cheddar and mozzarella melt more smoothly than pre-shredded cheese.
For a shortcut, use about 2 cups of prepared mac and cheese instead of making it from scratch.
Let the pizza rest for 5 minutes before slicing so the mac and cheese has time to set.

If you’re making this Mac and Cheese Pizza, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition