Easy Mac and Cheese Pizza Recipe

Make mac and cheese pizza with pizza dough, creamy cheddar-mozzarella macaroni, and crispy panko topping.

Gather pizza dough, elbow macaroni, butter, flour, milk, sharp cheddar, mozzarella, panko breadcrumbs, parmesan, and toppings like bacon, pepperoni, peppers.

Cook macaroni al dente, drain, reserve pasta water.

Make roux with butter and flour, add milk, simmer until thick.

Melt cheeses off heat for smooth sauce, combine with macaroni.

Press dough into oiled, cornmeal-dusted pizza pan.

Spread mac and cheese layer evenly, press into dough.

Add bacon bits, mini pepperoni, diced peppers, green onions.

Top with buttered panko and parmesan mixture.

Bake at 425°F for 15-18 minutes until crust golden and topping bubbly.

Rest 5 minutes, slice into wedges.

Garnish with parsley, red pepper flakes, ranch drizzle, extra parmesan.

Serve hot with dipping sauces like ranch or marinara.

Store leftovers refrigerated up to 3 days, reheat in oven for crispy crust.

Gather ingredients for mac and cheese pizza

Pizza foundation

1 lb pizza dough from grocery deli section works fastest. Homemade dough needs flour yeast water salt sugar oil. 2 tbsp olive oil keeps crust from sticking to pan. 2 tbsp cornmeal adds texture and prevents sticking.

Mac and cheese base

Crunchy topping

1/2 cup panko breadcrumbs for crispy texture. 1/4 cup parmesan cheese grated fine adds salty bite. 2 tbsp melted butter mixed with breadcrumbs helps browning.

Protein and veggie add-ins

• 1/2 cup bacon bits cooked until crispy
• 1/4 cup pepperoni slices mini size
• 1/4 cup jalapeño slices for heat
• 1/4 cup diced bell peppers for color
• 2 tbsp green onions sliced thin

Garnishes and finishing

• Fresh parsley chopped
• Red pepper flakes
• Grated parmesan extra
• Ranch dressing for dipping

Prepare creamy cheese sauce and pasta

Cook macaroni

Fill large pot with 4 quarts water. Bring to rolling boil. Add 1 tbsp salt. Pour 2 cups elbow macaroni. Cook 8 minutes until al dente. Drain in colander. Reserve 1/2 cup pasta water for thinning sauce later.

Make roux

Melt 3 tbsp butter in medium saucepan over medium heat. Whisk in 3 tbsp flour. Cook 2 minutes stirring constantly. Mixture turns golden and smells nutty.

Add milk

Slowly pour 2 cups milk into roux while whisking. Increase heat to medium-high. Bring to gentle simmer. Cook 5 minutes until sauce coats back of spoon.

Melt cheese

Remove saucepan from heat completely. Add 8 oz shredded cheddar and 4 oz mozzarella. Stir until cheese melts completely. Sauce becomes smooth and creamy.

Combine and season

Add drained macaroni directly to cheese sauce. Toss until every noodle coated evenly. Add reserved pasta water 1 tbsp at a time if sauce too thick. Season with:

• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Assemble pizza with mac and cheese topping

Prep pizza base

Preheat oven to 425°F. Grease 14-inch pizza pan with 1 tbsp olive oil. Sprinkle 2 tbsp cornmeal evenly across surface. Press 1 lb pizza dough into circle starting from center and working outward. Create 1/2-inch raised edge around rim for crust.

Layer mac and cheese

Spoon prepared mac and cheese onto center of dough. Spread into even layer using back of large spoon. Leave 1-inch border around edge for crust to puff. Press lightly so macaroni nests into dough surface. This prevents sliding when cutting slices.

Add proteins and veggies

Scatter toppings evenly across mac and cheese layer:

• 1/2 cup cooked bacon bits
• 1/4 cup mini pepperoni slices
• 1/4 cup diced bell peppers (red and green mix)
• 2 tbsp thinly sliced green onions
• 1/4 cup jalapeño slices for heat seekers

Top with crunch layer

Combine 1/2 cup panko breadcrumbs with 2 tbsp melted butter and 1/4 cup grated parmesan. Mix until crumbs coated completely. Sprinkle mixture over entire pizza surface covering mac and cheese and toppings fully. This creates golden crispy finish.

Final prep before baking

Drizzle 1 tbsp olive oil over exposed crust edge. Place assembled pizza on middle oven rack. Bake 15-18 minutes until crust turns golden brown and breadcrumb topping bubbles.

Bake until golden and bubbly

Preheat and position

Set oven to 425°F. Place rack in center position. Heat for 10 minutes after preheat light signals ready. Place pizza pan on middle rack for even heat distribution.

Baking timeline

Bake 15-18 minutes. Check at 12 minutes. Crust edges turn deep golden. Breadcrumb topping browns and bubbles. Cheese sauce underneath should be visibly bubbling around edges.

Visual doneness cues

• Crust bottom shows light brown spots when lifted with spatula
• Breadcrumb topping reaches amber color
• Mac and cheese layer bubbles actively
• Cheese begins to caramelize at edges
• Crust edge puffs up and feels firm to touch

Rotate if needed

Ovens have hot spots. Rotate pizza 180 degrees after 10 minutes if your oven browns unevenly. Use oven mitts and pull rack out partially for safe turning.

Prevent over-browning

If breadcrumb topping browns too fast before crust finishes, cover loosely with aluminum foil. Tent foil over top leaving edges exposed. Continue baking 3-5 minutes until crust done.

Rest before slicing

Remove pizza from oven. Let rest 5 minutes on wire rack. This sets cheese sauce and prevents molten lava burns. Crust stays crispier than cutting immediately.

Serve hot with optional garnishes

Slice and plate

Use pizza cutter or sharp chef's knife.

Wipe blade between cuts for clean slices.

Cut into 8 equal wedges for standard servings.

Slide sturdy spatula underneath each slice.

Transfer to plates while cheese still molten.

Serve on pre-warmed plates to maintain heat.

Garnish options

Sprinkle fresh parsley chopped fine across entire surface.

Add red pepper flakes for heat seekers.

Drizzle ranch dressing in zigzag pattern using squeeze bottle.

Scatter extra parmesan cheese grated fine.

Top with chopped green onions sliced thin.

Add crispy bacon bits for added crunch.

Dust with garlic powder for extra flavor.

Finish with fresh cracked black pepper.

Dipping sauces

Serve small bowls of ranch on side for dipping crust.

Marinara sauce works for pizza purists.

Garlic butter adds richness to crust edges.

Buffalo sauce gives spicy kick to creamy mac.

Blue cheese dressing complements bacon version.

Temperature and timing

Serve immediately after 5 minute rest period.

Best enjoyed when cheese sauce still molten and bubbly.

Let cool additional 3 minutes for young children.

Use oven mitts when handling hot pizza pan.

Keep pizza warm in 200°F oven if serving in batches.

Storage for leftovers

Refrigerate cooled slices in airtight container.

Separate layers with parchment paper.

Keep up to 3 days maximum for best quality.

Reheat in 350°F oven for 10 minutes until hot.

Microwave works but makes crust chewy not crisp.

Freeze wrapped slices up to 1 month.