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–+ servings

Homemade Macaroni and Cheese Pizza

This macaroni and cheese pizza is the ultimate comfort-food mashup: creamy, cheesy mac piled on a crisp pizza crust and baked until bubbly and golden. Add bacon, jalapeños, or breadcrumbs for extra fun.
Amanda
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serving Size 8 slice

Equipment

  • Large pot (4-quart)
  • Colander
  • Medium saucepan
  • Whisk
  • Mixing bowl
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Cheese grater (if shredding cheese)
  • Pizza pan (12–14 inch) or baking sheet
  • Parchment paper or cooking spray
  • Oven mitts

Ingredients

  • 1 premade pizza crust or pizza dough 12-inch crust
  • 1 tablespoon olive oil for brushing the crust edge
  • 2 cups elbow macaroni uncooked
  • 2 cups shredded Colby Jack cheese or a similar mild melty cheese
  • 1 cup American cheese cubed
  • 1/2 cup Gruyère cheese shredded
  • 1/2 cup Gouda cheese shredded
  • 2 cups béchamel sauce store-bought or homemade
  • 1/4 cup Parmesan cheese grated
  • 1 cup shredded mozzarella for topping
  • 1/2 cup cheddar cheese optional, for extra cheesiness
  • 1/3 cup bacon bits optional topping
  • 1/4 cup green onions optional topping, chopped
  • 2 tablespoons pickled jalapeños optional topping, diced
  • 2 tablespoons breadcrumbs optional topping, for crunch
  • marinara sauce optional, for dipping

Instructions

  • Preheat the oven to 425°F (220°C). Line a pizza pan or baking sheet with parchment (or lightly grease).
  • Cook the macaroni in salted boiling water until just al dente (about 1–2 minutes less than the package directions). Drain well.
  • Warm the béchamel in a saucepan over medium heat. Stir in Colby Jack, American, Gruyère, Gouda, and Parmesan until melted and smooth. Add the drained macaroni and stir until creamy. Let cool 5 minutes so it spreads more easily.
  • Roll or press the pizza dough to about 12 inches and transfer to the prepared pan. Brush the edges with olive oil.
  • (Optional for a crisper bottom) Par-bake the crust for 5 minutes, then remove from the oven.
  • Spread the mac and cheese evenly over the crust, leaving about 1/2 inch around the edges.
  • Top with mozzarella and (optional) cheddar. Add any toppings you like (bacon, green onions, jalapeños, or breadcrumbs).
  • Bake for 12–15 minutes, until the crust is golden and the cheese is bubbling. Let rest 2–3 minutes before slicing.
  • Slice into 8 pieces and serve hot, with marinara on the side for dipping if desired.

Notes

Shred your own cheese for the smoothest melt (pre-shredded cheese can be coated to prevent clumping). Making the mac and cheese ahead helps it spread—cool slightly before topping the crust. Store leftovers airtight in the fridge up to 3 days; reheat on a rack in a 350°F (175°C) oven to keep the crust crisp. To freeze, wrap an unbaked assembled pizza tightly in plastic wrap and foil for up to 2 months; bake from frozen, adding a few extra minutes.

Nutrition

Calories: 560kcal | Protein: 24g | Saturated Fat: 14g | Cholesterol: 70mg | Sodium: 920mg