Mac 'n Cheese-Crusted Pizza
Pizza and mac 'n cheese in one meal? Yes, please!
- 1 lb elbow macaroni uncooked
- 4 tsp salt
- 1/4 cup butter unsalted
- 1/4 cup flour all-purpose
- 2 cups whole milk
- 1/2 tsp freshly ground black pepper
- 8 oz cheddar cheese shredded
- 8 oz mozzarella cheese shredded
- 3 oz Parmesan cheese grated
- 2 large eggs beaten
- 1/2 cup Italian style breadcrumbs
- 1 1/4 cup pizza sauce
- 1/2 cup sautéed mushroom
- 3 oz sliced pepperoni
- fresh basil, crushed red pepper toppings
Preheat the oven to 400°F. Prepare the macaroni according to the directions on the box, and add 1 tablespoon salt to the boiling water. While the pasta cooks, melt the butter in a large saucepan on medium heat. Whisk in flour and cook while whisking constantly for 1 minute. Gradually whisk in milk and continue cooking, stirring constantly, until the mixture thickens, about 10 minutes. Then take it off the heat, and whisk in pepper and remaining 1 teaspoon salt.
Add the milk-flour mixture, Cheddar, 1 cup of the mozzarella, and 1/4 cup of the Parmesan to the cooked pasta, and stir until well combined. Stir in the eggs and panko. Evenly spread the mac mixture in a 16-inch pizza pan lightly coated with cooking spray. Sprinkle the remaining 1/2 cup of Parmesan over the mac mixture. Bake the pan in your preheated oven until lightly golden around edges and on top, 20 to 25 minutes.
Spread the pizza sauce evenly over the crust, leaving a 1-inch border. Top with mushrooms, pepperoni, and remaining cup of mozzarella. Put the pan back in the oven, and bake until the cheese is melted and slightly bubbly, about 5 minutes. Sprinkle with basil and crushed red pepper.