Servings: 4 people
Equipment
Ingredients
For the Dough:
- 1 ball pizza dough about 250 g
- 1 tbsp olive oil for brushing
For the Cheese Sauce (Mac & Cheese base):
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- Salt and pepper to taste
For the Macaroni:
- 1 cup elbow macaroni
- Water for boiling
- Pinch of salt
Toppings:
- 1½ cups prepared mac & cheese from above
- ½ cup shredded mozzarella
- ¼ cup Parmesan cheese grated
- 1 tsp truffle oil white or black, to taste
- Fresh chives or parsley chopped (optional garnish)
Instructions
Preparation Steps:
Cook the macaroni:
- Boil elbow pasta in salted water until al dente. Drain and set aside.
Make the cheese sauce:
- In a medium saucepan, melt butter over medium heat. Whisk in flour to create a roux. Slowly add milk, whisking constantly until thickened. Stir in cheddar and mozzarella cheeses until smooth. Season with salt and pepper.
Combine:
- Mix the cooked macaroni into the cheese sauce. Let cool slightly.
Assembly Steps:
- Preheat your oven to 475°F (245°C) with a pizza stone or baking sheet inside.
- Roll out the pizza dough on a floured surface into a 12-inch circle. Transfer to parchment paper.
- Lightly brush the dough with olive oil.
- Spread 1½ cups of the mac and cheese evenly over the dough.
- Top with additional mozzarella and Parmesan.
- Bake for 12–15 minutes or until crust is golden and cheese is bubbly.
- Remove from oven, drizzle with truffle oil, and garnish with fresh herbs if desired.
- Slice and serve immediately.
Notes
- Add a crispy breadcrumb topping before baking for extra texture.
- Swap cheddar for gruyère or fontina for a more gourmet flavor.
- Truffle oil is potent—start with a light drizzle and adjust to taste.
- Use leftover mac and cheese to make this even faster.
Tried this recipe?Let us know how it was!
