Prep Time35 minutes
Cook Time15-20 minutes
Pizzas
DifficultyHard
Ingredients
- For the pizza base:
- 1 ball of pizza dough (250g)
- 80g tomato sauce
- 50g mozzarella cheese, grated
- 50g sharp cheddar cheese, grated
- Semolina flour for dusting
- For the Mac & Cheese sauce:
- 100g cooked elbow macaroni
- 30g butter
- 16g all-purpose flour
- 180ml whole milk
- 45ml heavy cream
- 100g sharp cheddar cheese, grated
- 100g mozzarella cheese, grated
- 25g parmesan cheese, grated
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp mustard powder
- Sea salt and black pepper to taste
- For the topping:
- 3 thick-cut bacon slices, cooked and crumbled
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh green onions, finely chopped
- Extra virgin olive oil
Instructions
- 1Step 1: Prepare the Mac & Cheese
- 2Make the cheese sauce: In a medium saucepan, melt butter over medium heat
- 3Whisk in flour and cook for 1 minute to make a roux
- 4Gradually whisk in milk and cream, cooking until thickened (about 3-4 minutes)
- 5Reduce heat to low and stir in the grated cheddar, mozzarella, and parmesan until melted and smooth
- 6Season with garlic powder, onion powder, mustard powder, salt, and pepper
- 7Add the cooked macaroni to the cheese sauce and stir to coat evenly. Set aside
- 8Cook bacon in a skillet until crispy, then crumble and set aside
- 9Preheat your kitchen oven to 450°F (230°C) with a pizza stone or baking sheet inside
- 10Dust your work surface with semolina flour
- 11Stretch the dough into a 12-inch circle, working from the center outward
- 12Step 2: Par-bake the base
- 13Spread tomato sauce evenly over the dough, leaving a 1-inch border for the crust
- 14Sprinkle the grated mozzarella and cheddar over the sauce
- 15Bake for about 7-8 minutes until the base has set and puffed, and the cheese is just starting to melt
- 16Step 3: Add the Mac & Cheese
- 17Remove from oven and carefully spoon your pre-cooked Mac & Cheese in dollops or spread a layer (don't overload — think "pizza topping," not "casserole lid")
- 18Sprinkle the crumbled bacon over the mac and cheese
- 19Optional: sprinkle a little extra mozzarella or grated parmesan on top to help it fuse
- 20Step 4: Finish bake
- 21Return to the oven for 3-5 minutes until the pizza base is fully cooked and crisp, and the Mac & Cheese is bubbling but not drying
- 22Remove when crust is golden and cheese is bubbly
- 23Immediately sprinkle with fresh chives and green onions
- 24Slice and serve immediately while hot and gooey
Chef's Tips
Why this method works: The base cooks properly and avoids sogginess. The Mac & Cheese only needs reheating, so it won't split or crust over. You get a balanced bake — crisp base + creamy topping
Make the cheese sauce ahead of time - it can be refrigerated and reheated gently before using
Use elbow macaroni for the classic mac and cheese look and texture
Don't overcook the macaroni - it should be al dente before adding to the cheese sauce
The cheese sauce should be thick enough to stay on the pizza without running off
Add the fresh herbs immediately after removing from the oven to preserve their flavor
For an extra layer of magic, finish under the grill for 1-2 minutes at the end. This gives you golden brown Mac & Cheese topping without overcooking the dough
Use a pizza stone or preheated baking sheet for the best crust results
This pizza is best served immediately while the cheese is still gooey and the macaroni is warm
Nutrition Information
Per pizza
Calories3000 cal
Protein135g
Carbohydrates210g
Fat200g
* Values are a rough guide and may differ depending on ingredients used