The Mac and Cheese That Tastes Like Pepperoni Pizza

About this recipe

Creamy, cheesy, and loaded with pizza flavor, this Pizza Mac and Cheese is the ultimate baked comfort food. Easy to make and impossible to resist — your new favorite weeknight dinner!

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I’ve loved pizza my entire life but ever since coming to Canada a soft spot in my heart (and belly!) has made room for mac and cheese!

I’m always super excited when it’s a mac and cheese dinner, and recently I’ve been loving ordering some mac and cheese at restaurants! I just love how the elbow macaroni sucks up sauce, and personally I prefer a crust over my mac and cheese! Are you team stovetop or baked? Let me know in the comments!

However, when I’m at a restaurant with some great options, I get torn between wanting pizza and pasta. Why can’t we just eat whatever we want all the time? If you know the dilemma I face then you know! I always want to devour the entire menu, but sadly I don’t have the cash or space in my stomach to do so!

Pizza mac and cheese in a white baking dish topped with pepperoni, melted cheese, bacon, and green onions.

If you’ve followed the blog for a while, you know that I love to make my pizza fusions. From pizza bagels to pizza fries to making a pizza out of naan dough (BBQ Chicken Naan Pizza!), I’ve officially made it a mission to try to “pizza-fy” as many dishes as I can!

Now back to the dilemma of when you want to pick mac and cheese or pizza. Why not enjoy the best of both worlds in this Pizza Macaroni and Cheese? The best part: you won’t believe how QUICK this pasta dish is to make! You may get intimidated seeing the different components going into it, but trust me the time will just fly by and you’ll get this superb mac and cheese on the table in no time! It’s great for a weeknight dinner to kill two birds with one stone to satisfy the cravings!

In my top 5 tips to explore your potential in the kitchen, Make Cooking Fun!, I go into more details about how having a theme can get you inspired to get cooking and make some pretty wild creations! I have to admit creativity always sparks when I know I’m gonna be making a pizza-style recipe, and if you love pizza the way I do, then I recommend you have a pizza theme for the week! If you love pizza and mac and cheese and this concept is making your mouth water, then definitely try this dish out as part of your Live to Cook one month challenge - I guarantee you’ll put your heart on this plate for your friends and family at your next dinner party or game day night!

To follow along as I prepare this Pizza Mac and Cheese, be sure to watch the video at the bottom of this post! If you’re not already, I’d appreciate it if you subscribe to my YouTube channel and hit the bell button so you’re notified when all of my video recipes go live! I love to share the videos to go with the written recipes so you’ve got all the tools you need to guarantee success! Let’s get cooking!

Finished Pizza Mac and Cheese casserole topped with pepperoni slices, bacon bits, and green onions in a yellow baking dish.

Equipment for Pizza Macaroni & Cheese

Pizza Mac and Cheese casserole in yellow baking dish topped with pepperoni, melted cheese, and green peppers.

Ingredients for Mac and Cheese Pizza Casserole

Don’t forget to scroll to the bottom of this post for the FULL PRINTABLE RECIPE CARD to save the recipe for later and for complete recipe ingredients and instructions! The recipe card will also allow you to scale the ingredients based on how large of a casserole you want to make - all ingredient quantities are automatically adjusted!

For more details on preparing the béchamel sauce, I recommend you check out the full recipe here!

For the Béchamel Sauce

For the Pizza Sauce

For the Pizza Mac and Cheese

Elbow macaroni
Old cheddar cheese
Mozzarella cheese
Gruyere cheese
Emmental cheese
Pepperoni
Onions
Green pepper

Tips for an Excellent Pizza Mac and Cheese

WELL-SEASONED WATER

A lot of people make the mistake of not seasoning the water before cooking their pasta. Seasoning it after the fact will result in a much less flavorful dish overall. The only time to season pasta is while it is cooking, so that the salt can disperse evenly throughout.

It is definitely possible to over season the pasta water so it is important to have an idea of how much salt to add. For 1 pound of pasta, add about 2 Tbsp of salt to 4 quarts (16 Cups) of water.

A SMOOTH, CHEESY BÉCHAMEL SAUCE

Béchamel sauce is so easy to make! For more details check out my Classic Béchamel White Sauce recipe! There is a misconception that a béchamel sauce also consists of cheese, which is inaccurate. The traditional French béchamel is just made with butter, flour and milk. The addition of cheddar cheese turns in into an English version of a classic French Mornay sauce (which is traditionally made with Gruyère).The secret to a smooth sauce is to sauté the roux until it smells slightly nutty and the rawness of the flour cooks off. Next, cold milk is crucial to ensure no lumps. Add the milk in parts and whisk to bring the mixture together until you have used all of your milk. Next, once the béchamel comes up to a simmer, gently cook until it thickens and evenly coats the back of a spoon. Then, take the pan off the heat and add the cheese in small batches. Mix well to ensure the sauce accepts the cheese and remains smooth and cheesy.

VARIETY of CHEESES

This dish is a great time to try a variety of cheeses and experiment, so go on and make your ultimate pizza mac & cheese. Let me know which one is your favourite down below!

Make Your Own Pizza

The toppings I suggested are just that. You can pick any combination of toppings to make this pizza mac your own!

How to Make Pizza Mac and Cheese

For the Béchamel Cheese Sauce

Heat a large pot of water and bring it to a rolling boil. Once boiling, add the pasta and cook until al dente. Once cooked, drain and set aside the pasta. Preheat the oven at 400 F.

Pasta boiling in a large pot of water with steam rising from the surface.

In the meanwhile, prepare the béchamel sauce. Heat a pan on medium heat and add butter. Once the butter melts, mix in the flour and garlic powder and whisk for 2-3 minutes until the rawness of the flour is cooked out. The roux will begin to smell nutty.

Melted butter in a nonstick pan on the stovetop, first step of making béchamel sauce.

Butter and flour mixture with garlic powder in a saucepan, first step of making béchamel sauce.

Whisking flour and butter roux in a pan with milk being added for béchamel sauce.

Pour in your milk, little bit at a time while whisking to work out any lumps. Once all your milk is mixed in, wait until your sauce starts to come up to a simmer.

Béchamel sauce simmering in a pan with a whisk, showing swirls of dark seasoning being mixed into the creamy white sauce.

As soon as the sauce comes to a simmer, it will begin to thicken. Once the béchamel is thick enough to evenly coat the back of a spoon, season with nutmeg, salt and pepper.

Creamy white béchamel sauce simmering in a dark skillet with a wooden spoon resting on the rim.

Béchamel sauce simmering in a pan, seasoned with black pepper, ready to thicken.

Whisking cream sauce with black pepper in a pan during béchamel preparation for mac and cheese.

Once the sauce is thick enough to coat the back of a spoon, turn off the heat and add the cheese. Mix well until the cheese is molten and then add in the macaroni and mix well.

Béchamel sauce coating the back of a blue spoon held over a pan of creamy white sauce.

Shredded mozzarella and cheddar cheese being added to creamy béchamel sauce in a pan for mac and cheese.

Creamy cheese sauce coating elbow pasta in a skillet with a spatula mixing the ingredients together.

Béchamel sauce thickened to coat the back of a whisk in a dark pot.

For the Pizza Sauce

Separate the core, seeds, skin and any excess water from the San Marzano whole tomatoes into a bowl. The remaining liquid from the can, can be reused for another dish.

Hands separating tomato pulp from skin and seeds over a bowl of red tomato liquid.

Separated San Marzano tomato pulp in a bowl next to a glass measuring cup containing tomato liquid.

In the bowl with the tomato pulp, add the remaining ingredients for the sauce and mix well to combine. Taste and adjust the seasoning with more salt or chilli flakes.

Grating fresh tomato pulp into a clear bowl using a box grater for pizza mac and cheese sauce.

Tomato sauce with minced garlic and Italian seasoning mixed in a clear bowl.

To Prepare the Pizza Mac and Cheese

Transfer the pasta to a casserole and then top with the tomato sauce. Lightly stir the sauce just over the top layer of the mac and cheese, without mixing it all the way.

Mac and cheese being served with a spoon into a yellow and white bowl, showing creamy pasta texture.

Pouring tomato sauce over cooked mac and cheese in a yellow casserole dish for Pizza Mac and Cheese.

Top with mozzarella, pepperoni, green peppers and onions, or any other combination of ingredients for your pizza.

Pizza mac and cheese topped with shredded mozzarella, diced pepperoni, and red sauce in a white bowl.

Pizza mac and cheese casserole topped with shredded mozzarella and pepperoni slices before baking.

Pizza mac and cheese casserole topped with pepperoni slices, melted mozzarella, diced red onions, and green peppers.

Bake for 10-12 minutes and then turn on the broiler to get a slight char and crispiness over the cheese and pepperoni.

Pizza mac and cheese casserole topped with melted mozzarella, pepperoni, green peppers, and red onions in a white dish with yellow rim.

Pizza mac and cheese casserole topped with melted mozzarella, pepperoni slices, and green onions in a yellow baking dish.

Slice and serve hot!

Pizza mac and cheese casserole in yellow baking dish, topped with melted cheese, pepperoni, and green onions.

Plated pizza mac and cheese with pepperoni, melted cheese, and green onions alongside creamy pasta shells.

Variations of Mac N Cheese Pizza Casserole

You can top the mac and cheese in any way you’d like to top your favourite pizza! The possibilities really are endless, but if you want some inspiration, here are some ideas:

Protein: Other excellent protein options can be grilled chicken, ground beef, sausage, or shrimp. If you are a vegetarian, you could top the mac and cheese with paneer or tofu.
Veggies: Onions and green peppers are my favourite veggies over pizza. Feel free to change the diced onions to thinly sliced onions if you desire. Other tasty veggies include red pepper, mushrooms, jalapeño, or corn!
Sauces: If you want to switch up the sauces, you could try BBQ sauce, Alfredo sauce, or buffalo sauce!
Cheeses: You could use any type of Swiss cheese. I also recommend Monterey Jack cheese, provolone, and Parmesan cheeses for pizza. You could even use gouda!

Other Mac & Cheese Recipes

Frequently Asked Questions

What cheeses are in pizza mac and cheese?▼

The creamy béchamel is built on three: old cheddar, Gruyère and Emmental (about ¾ cup of each). Then a cup of mozzarella goes on top with the pepperoni so it melts and browns under the broiler, just like a pizza.

What pasta should I use?▼

Classic elbow macaroni — about 8 ounces, cooked just to al dente since it finishes in the oven. Any short, ridged pasta that holds the cheese sauce well would work in a pinch.

What pizza toppings can I add?▼

I top mine with mozzarella, pepperoni, diced red onion and green pepper, but treat it like your own pizza — mushrooms, olives, bell peppers, whatever you love all work. Add the toppings before the bake so they crisp up under the broiler.

Why is there nutmeg in the cheese sauce?▼

Just a pinch of ground nutmeg goes into the béchamel along with salt and pepper. It's a classic touch in a white sauce — you won't taste it directly, but it quietly rounds out and deepens all that cheese.

If you liked this recipe please let me know in the comments. Tag your post on social media using #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra

Satisfy Your Cravings with Pizza Mac and Cheese!

Creamy, cheesy, and loaded with pizza flavor, this Pizza Mac and Cheese is the ultimate baked comfort food. Easy to make and impossible to resist — your new favorite weeknight dinner!

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40 min

Prep

25 min

Cook

1 hr 5 min

Total

servings

hard

Level

Ingredients

Tap any quantity to scale

For the pizza sauce

(794 g) can Italian/San Marzano type tomatoesShop →
salt(to taste)Shop →
garlic cloves(minced)
red chilli flakes(to taste)Shop →
(1 g) oreganoShop →
(15 ml) olive oilShop →

For the béchamel cheese sauce

(21 g) butter
(12 g) all purpose flourShop →
(1 g) garlic powderShop →
(360 ml) cold milk
(1 g) ground nutmegShop →
(85 g) old cheddar
(85 g) Gruyere
(100 g) emmental
salt(to taste)Shop →
pepper(to taste)Shop →

For the pizza macaroni & cheese

(227 g) elbow macaroniShop →
(115 g) mozzarella
pepperoni(as needed)
(16 g) red onion(diced)
(15 g) diced green peppers

Instructions

For the pizza sauce

1
Separate the core, seeds, skin and any excess water from the san marzano whole tomatoes into a bowl. The remaining liquid from the can, can be reused for another dish.
Separate the core, seeds, skin and any excess water from the san marzano whole tomatoes into a bowl. The remaining liquid from the can, can be reused for another dish.
2
In the bowl with the tomato pulp, add the remaining ingredients for the sauce and mix well to combine. Taste and adjust the seasoning with more salt or chilli flakes.
In the bowl with the tomato pulp, add the remaining ingredients for the sauce and mix well to combine. Taste and adjust the seasoning with more salt or chilli flakes.

For the béchamel cheese sauce

1
Heat a large pot of water and bring it to a rolling boil. Once boiling, add the pasta and cook until al dente. Once cooked, drain and set aside the pasta. Preheat the oven at 400 F.
Heat a large pot of water and bring it to a rolling boil. Once boiling, add the pasta and cook until al dente. Once cooked, drain and set aside the pasta. Preheat the oven at 400°F (204°C).
2
In the meanwhile, prepare the béchamel sauce. Heat a pan on medium heat and add butter. Once the butter melts, mix in the flour and garlic powder and whisk for 2-3 mins until the rawness of the flour is cooked out. The roux will begin to smell nutty, which is a good indicator
In the meanwhile, prepare the béchamel sauce. Heat a pan on medium heat and add butter. Once the butter melts, mix in the flour and garlic powder and whisk for 2-3 mins until the rawness of the flour is cooked out. The roux will begin to smell nutty, which is a good indicator
3
Pour in your milk, little bit at a time while whisking to work out any lumps. Once all your milk is mixed in, wait until your sauce starts to come up to a simmer.
Pour in your milk, little bit at a time while whisking to work out any lumps. Once all your milk is mixed in, wait until your sauce starts to come up to a simmer.
4
As soon as the sauce comes to a simmer, it will begin to thicken. Once the béchamel is thick enough to evenly coat the back of a spoon, season with nutmeg, salt and pepper.
As soon as the sauce comes to a simmer, it will begin to thicken. Once the béchamel is thick enough to evenly coat the back of a spoon, season with nutmeg, salt and pepper.
5
Once the sauce is thick enough to coat the back of a spoon, turn off the heat and add the cheese. Mix well until the cheese is molten and then add in the macaroni and mix well.
Once the sauce is thick enough to coat the back of a spoon, turn off the heat and add the cheese. Mix well until the cheese is molten and then add in the macaroni and mix well.

For the pizza macaroni & cheese

1
Transfer the pasta to a casserole and then top with the tomato sauce. Lightly stir the sauce just over the top layer of the mac and cheese, without mixing it all the way. Top with mozzarella, pepperoni, green peppers and onions, or any other combination of ingredients for your pizza.
Transfer the pasta to a casserole and then top with the tomato sauce. Lightly stir the sauce just over the top layer of the mac and cheese, without mixing it all the way. Top with mozzarella, pepperoni, green peppers and onions, or any other combination of ingredients for your pizza.
2
Bake for 10-12 minutes and then turn on the broiler to get a slight char and crispiness over the cheese and pepperoni. Slice and serve hot!
Bake for 10-12 minutes and then turn on the broiler to get a slight char and crispiness over the cheese and pepperoni. Slice and serve hot!

Nutrition per serving

952

Calories

46g

Protein

63g

Carbs

57g

Fat

Fiber

13g

Sugar

2162mg

Sodium

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Tested & written in Anadi’s kitchen

Equipment for Pizza Macaroni & Cheese