This pizza and mac and cheese mash-up recipe is perfect for those times when you just can’t choose. It’s decadent and over-the-top in all the right ways, but mainly it’s just downright delicious. And just like pizza, it can be topped with whatever you like. We went with pepperoni, but the customization potential is endless.
What’s the key to super creamy and cheesy mac and cheese? A proper cheese sauce! Start by making a béchamel sauce (cooking butter, flour, and milk until thickened), then reduce the heat to low and add the cheese slowly, stirring in small handfuls at a time to ensure you get the perfect melt.
To Make Ahead
Prepare the recipe up until it goes into the oven. After the macaroni and cheese mixture has been scraped into the baking dish and topped with the sauce, cheese, and pepperoni, cover the baking dish with a lid or tightly with plastic wrap and refrigerate until ready to bake.Picking Your Pasta
Any medium-sized dry pasta works in place of the cellentani or cavatappi. Penne or rigatoni are great options. Or you could switch it out for smaller, more iconic mac and cheese shapes, such as elbow pasta or shells.Pizza Mac and Cheese
Serves 6 to 8- Kosher salt
- 12 ounces dried cellentani or cavatappi pasta (about 4 cups)
- 1 small yellow onion
- 4 cloves garlic
- 3 tablespoons unsalted butter
- 3 tablespoons tomato paste
- 3 tablespoons all-purpose flour
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon red pepper flakes, plus more for garnish
- 3 cups whole milk
- 6 cups shredded mozzarella cheese (1 1/2 pounds), divided
- 1 cup prepared pizza sauce or marinara
- 1/2 cup mini pepperoni slices
- 4 large fresh basil leaves
