Sunday, September 16, 2012

Mac & Cheese Pizza

The first time I had macaroni and cheese pizza was in Madison, Wisconsin.  My friends' parents took me out to a restaurant and they got mac & cheese pizza.  At first it didn't sound very good, but I tried some and it was delicious!

To make it, you would need macaroni and cheese and pizza crust, but we also made a separate sauce to use instead of tomato sauce and added more cheese on top.

We opened the can of pizza crust and spread it out to make it wider.  

To make the sauce, first we heated flour and butter in a pan.  This is called roux (it looks like "rocks," but it sounds like "roo").  We had to stir it with a spoon to make sure the flour mixed with the butter.  We made roux because it will make a thick sauce when we add milk to it.  

We added milk until it was the right thickness, and to make it taste better, we added garlic powder and basil.

We tasted the sauce and we thought something was missing, so we added salt and pepper.  We tasted again and thought it needed cheese, because it was a cheese pizza! 

We spread the sauce onto the pizza crust.  Then we made the mac & cheese, following the directions on the package.  

 Once it was ready, we spread the mac & cheese on top of the sauce that was on the pizza crust.

To make it even more cheesier, we added cheese on top!

We baked it in the oven at 400F.  The package for the crust said 8 minutes, but it wasn't ready, so we cooked it another 5 minutes.  This was a total of 13 minutes.  

After the pizza came out of the oven, we let it cool for a little bit.  We ate it for lunch and it was delicious!


  1. Take this to a new level and make your own cheese sauce. You already know how to do a roux, you can do one of two things for the cheese sauce:

    1. Roux + Chicken broth (1.5 Tbsp flour per cup of liquid), after consistency is nice, add cup of cheese at a time until it hits the cheesy-ness factor you like.

    2. Bechamel sauce + cheese. 2 pots: 1 for the roux, one for the milk; heat the milk slowly to steaming (NOT boiling); add to prepared roux, cook until low. Roux should be WHITE, not brown or even slightly tan otherwise it'll have an odd flavor. Some people like to season their warmed milk by letting a slice of onion and bay leaf sit in it for 10 min, imparting some flavor. After the milk's added to the roux, toss in a cup of cheese at a time until you're at the cheesyness level you like.

    Toss your cheese sauce with noodles, voila. It's actually easier than it sounds.