Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 pound pizza dough
- 1/2 cup marinara sauce
- 1/2 cup shredded mozzarella cheese
Special equipment needed:
- Pizza stone or baking sheet
- Large pot for boiling macaroni
- Large saucepan for making cheese sauce
Step-by-step instructions:
1. Preheat the oven to 425°F and place a pizza stone or baking sheet in the oven to heat up.
2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually add the milk, whisking constantly to prevent lumps from forming. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Add the salt, black pepper, cheddar cheese, and Parmesan cheese to the saucepan. Stir until the cheese is melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and stir until well coated.
7. Roll out the pizza dough on a floured surface to the desired size and thickness.
8. Spread the marinara sauce over the pizza dough, leaving a small border around the edges.
9. Spoon the macaroni and cheese over the marinara sauce, spreading it evenly.
10. Sprinkle the shredded mozzarella cheese over the top of the macaroni and cheese.
11. Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
12. Remove from the oven and let cool for a few minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 425°F
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 690
- Fat: 33g
- Carbohydrates: 67g
- Protein: 31g
- Sodium: 1200mg
Substitutions for ingredients:
- Use any type of pasta instead of elbow macaroni.
- Use any type of cheese instead of cheddar and Parmesan.
- Use any type of pizza sauce instead of marinara.
Variations:
- Add cooked bacon or ham to the macaroni and cheese before spreading it on the pizza.
- Top the pizza with sliced tomatoes or roasted vegetables.
- Use a gluten-free pizza crust for a gluten-free version.
Tips and tricks:
- Make sure to cook the macaroni until al dente, as it will continue to cook in the oven.
- Use a pizza peel or the back of a baking sheet to transfer the pizza to the preheated pizza stone or baking sheet.
- Let the pizza cool for a few minutes before slicing to prevent the cheese from sliding off.
Storage instructions:
- Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat leftover pizza in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pizza on a wooden cutting board or pizza stone for a rustic look.
- Garnish with chopped fresh herbs, such as parsley or basil.
Garnishes:
- Chopped fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the pizza crust is soggy, bake it on a preheated pizza stone or baking sheet to ensure a crispy crust.
Food safety advice:
- Make sure to cook the macaroni and cheese to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Macaroni and cheese pizza is a modern twist on two classic comfort foods.
Flavor profiles:
- Creamy, cheesy, and savory.
Serving suggestions:
- Serve hot and fresh out of the oven for the best flavor and texture.
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Taste: Cheesy, Creamy, Savory, Comforting