Two childhood favorites come together in this dish, Pizza and Mac & Cheese. This recipe uses the cheesy pasta favorite as the crust for the pizza toppings, making it more flavorful in the end. My partner in meals and I are more partial to eating more veggies with our pizzas, such as mushrooms, bell peppers and onions, so it can be assumed that’s what we’d do. And if you don’t particularly like meats, there’s always the vegetarian option of course.
Prep Time: 5 mins Cook time: 20 mins
- 1 375g box of macaroni (or other short pasta) — 4-5 cups
- 2 cups chicken broth
- 2.5 cups milk
- 1½ tsp salt
- ½ tsp garlic powder
- ½ tsp oregano
- 3 cups cheese, divided
- 1½ cups pizza sauce
- 10-15 slices pepperoni
Other toppings can be added to suit the tastes of course, especially with how many different pizzas are out there now.
Rather than just using garlic powder, I tend to gravitate towards actual garlic (fresh or jarred minced.)
- Preheat oven to 400 degrees F.
- In an oven-safe dutch oven or pot, bring pasta, broth, milk, salt, garlic and oregano to a boil and reduce to a simmer over medium heat. Cook and stir for 10-12 minutes until al dente.
- Stir in 1½ cups cheese.
- Top with pizza sauce, remaining cheese and pepperoni and bake for 10 minutes until hot. Broil for 1-2 minutes until pepperoni starts to crisp up on the edges and cheese starts to brown.
This is where I would add that using a cast iron skillet would likely be best if you have the option as they are great for going from stove to oven and especially for getting the crunchy cheese edge that you’re likely looking forward to.
The original author also states that you can use just milk if you’re not up to using chicken broth at all, but they find that the broth keeps the sauce nice and smooth and not too thick. Though that’s all up to interpretation and taste of course.