Get my Cookbooks! Pizza Mac and Cheese
This Pizza Mac and Cheese has savory pasta tossed in a creamy cheese sauce with a hint of pizza sauce, all topped with melted mozzarella and pepperoni! Adults and kids love this cozy dinner mashup!
Pizza Mac and Cheese
This Pizza Mac and Cheese recipe is what cozy dreams are made of! This is the BEST mashup that kids and adults both love. It’s got a WINNING combination of creamy macaroni and cheese and pizza, the flavors pair so well together. The cheese sauce has a hint of pizza sauce added to it, which creates a new flavor altogether, and it’s hard to stop eating it!
It’s all topped with gooey, melted mozzarella cheese and savory pepperoni, followed by a little grated Parmesan. Of course, I had to use shellbow pasta for this, a combination of shells and elbows! (But other varieties of pasta work too.)
Don’t miss my PRO TIPS below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Begin boiling the pasta in a separate pot of salted, boiling water. Meanwhile, melt butter, sprinkle in flour, and stir to combine. Add the sauce mixture in small splashes, stirring continuously. Bring to a boil, then reduce heat to low. Sprinkle in the cheddar (or American) cheese until melted and combined.
Add the drained pasta and stir to combine.
Top with shredded mozzarella and pepperoni. Bake at 375°F for 10 minutes. Serve!
Pro Tips
- Pasta: I use shellbow pasta for this (a combination of shells/macaroni), but small or medium shells, macaroni, cavatappi, and fusilli are all great choices.
- Shred the cheese from a block. Packaged shredded cheese contains anti-caking agents that prevent it from melting well into soups/sauces. Freshly shredded cheese also tastes best.
- I use Cracker Barrel Sharp or Extra Sharp Yellow Cheddar, Galbani whole milk/low moisture mozzarella, and Belgioioso Parmesan.
- It looks like a lot of cheese sauce at first, but the pasta continues to absorb it as it stands and while it bakes.
- Using American Cheese: If you prefer to use American cheese instead of cheddar cheese, 6 oz. (about 6 slices), would be perfect.
- Love Mac and Cheese? Check out all of my Mac and Cheese Recipes, including my Bacon Mac and Cheese, Chicken Mac and Cheese, and Chili Mac!
- Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- These leftovers reheat pretty well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Silicone Spatulas– Super gentle on your cookware, the best way to stir in ingredients.
- Large Measuring Cup with a Spout– I use this to combine my sauce ingredients for recipes.
- Box Cheese Grater– Shredding from a block tastes and melts much better than packaged cheese.
- Pasta Strainer– This is the one I have and love.
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
*As an Amazon Associate, I earn from qualifying purchases.
Try These Next
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- Stromboli
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- Crock Pot Chicken Pot Pie
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- Bacon Mac and Cheese
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- Swedish Meatballs
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- Buffalo Chicken Pizza
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- Chicken and Broccoli Pasta Bake
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Pizza Mac and Cheese
Ingredients
Sauce
- 1 cup milk
- ½ cup half and half
- ¼ cup pizza sauce
- ½ teaspoon mustard powder
- ¼ teaspoon EACH: oregano, onion powder, salt, pepper
Mac & Cheese
- ½ pound shellbow pasta, uncooked. See notes.
- 3 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups cheddar cheese, shredded
- 1 ½ cups mozzarella cheese, whole milk/low moisture
- 12 slices pepperoni
- 1 tablespoon Parmesan cheese, grated
- Parsley, to garnish
Instructions
- Pro tip: Shred the cheese from a block. It will melt and taste much better than packaged shredded cheese.
- Preheat oven to 375° F. Combine the sauce ingredients in a medium measuring cup with a spout. Measure out all remaining ingredients before beginning.
- Bring a large pot of salted water to a boil and add the pasta. Bring back up to a boil and cook for 1 minute less than al dente according to package instructions. Set a timer to avoid overcooking. Drain once cooked.
- While the pasta cooks, melt butter in a large pot over medium-low heat. Gradually sprinkle in the flour and use a silicone spatula to combine it with the butter. Continue to stir for 1-2 minutes.
- Add the combined sauce mixture in splashes, stirring continuously. Bring to a boil, then reduce heat to low.
- Gradually sprinkle in the cheddar cheese. Stir continuously until smooth and combined. Add the drained pasta and stir to combine. Remove from heat.
- If your pot is not oven safe, transfer to a baking dish. Top with mozzarella, pepperoni, and Parmesan.
- Bake uncovered for 10 minutes, or until the cheese is melted. Garnish with parsley and serve!
Notes
- Pasta: I use shellbow pasta for this (a combination of shells/macaroni), but small or medium shells, macaroni, cavatappi, and fusilli are all great choices.
- Shred the cheese from a block. Packaged shredded cheese contains anti-caking agents that prevent it from melting well into soups/sauces. Freshly shredded cheese also tastes best.
- I use Cracker Barrel Sharp or Extra Sharp Yellow Cheddar, Galbani whole milk/low moisture mozzarella, and Belgioioso Parmesan.
- Using American Cheese: If you prefer to use American cheese instead of cheddar cheese, 6 oz. (about 6 slices), would be perfect.
- It looks like a lot of cheese sauce at first, but the pasta continues to absorb it as it stands and while it bakes.
- Love Mac and Cheese? Check out all of my Mac and Cheese Recipes, including my Bacon Mac and Cheese, Chicken Mac and Cheese, and Chili Mac!
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- These leftovers reheat pretty well. I use the 'melt' setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Nutrition
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