Description
Picture this: tired parent, hungry kids demanding both pizza AND mac and cheese, and a refrigerator that’s not cooperating. Sometimes the most brilliant recipes are born from pure desperation and a willingness to think outside the box. This macaroni and cheese pizza is exactly that kind of happy accident – a fusion that sounds crazy but tastes absolutely incredible.
Ingredients
For the Base:
- 1 pre-made pizza crust (store-bought saves time and works perfectly)
- 2–3 tablespoons olive oil (crucial for preventing soggy crust)
For the Mac and Cheese Layer:
- 1 box of mac and cheese (or equivalent amount of homemade)
- 3 slices American cheese (the secret to extra creaminess)
- 1/4 cup milk (helps achieve perfect consistency)
For the Topping:
- 1 cup shredded Colby Jack cheese (creates that golden, bubbly pizza look)
Instructions
Start by making your mac and cheese according to package directions. If you’re using homemade, prepare it as you normally would. Once it’s ready, here’s the crucial step: stir in those three slices of American cheese along with the quarter cup of milk over low heat. Keep stirring until the American cheese completely melts and the mixture becomes extra creamy and smooth.
Pro tip: The American cheese is what transforms regular mac and cheese into something spreadable and luxuriously creamy.
Preheat your oven to 450°F. This high temperature is important for getting that perfect crispy crust. Take your pizza crust and brush it thoroughly with olive oil – don’t skip any spots! This oil creates a barrier that prevents the crust from getting soggy when you add the mac and cheese.
Critical point: The olive oil step is non-negotiable. Without it, you’ll end up with disappointingly soggy crust.
Spoon the creamy mac and cheese mixture onto your oiled pizza crust. Spread it evenly, making sure to get good coverage without piling it too thick. You want every bite to have mac and cheese, but if you make it too thick, the center won’t heat through properly.
Sprinkle the shredded Colby Jack cheese evenly over the entire surface. This layer is what makes it look and taste like actual pizza rather than just mac and cheese on bread. Don’t be shy with the cheese – it creates that golden, bubbly top that makes the dish so visually appealing.
Bake for 7-10 minutes, watching carefully. You’re looking for the cheese on top to melt completely and start developing golden brown spots. The edges of the crust should look crispy and golden as well.
Here’s where patience pays off: let the pizza cool for at least 3-5 minutes before cutting. Hot mac and cheese will slide right off the crust if you cut it immediately. This brief cooling period allows everything to set up properly for clean slices.
Notes
Temperature Matters: That 450°F oven temperature isn’t negotiable. Lower temperatures won’t crisp the crust properly.
Oil is Your Friend: The olive oil brush-on prevents soggy crust and adds flavor. Never skip this step.
Cheese Selection: American cheese in the mac mixture creates creaminess, while Colby Jack on top provides the pizza-like appearance and flavor.
Thickness Control: Spread the mac and cheese evenly but not too thick. About 1/4 to 1/2 inch thick is perfect.
Cooling Patience: Those few minutes of cooling time prevent a messy disaster when you cut into it.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Cuisine: American