Why this works
Mac and cheese works only when it is treated like a topping, not a blanket. A thin mozzarella layer protects the dough, small spoonfuls of thick pasta bring the comfort, and breadcrumbs add the crunch this idea desperately needs.
Ingredients
- 1 pizza dough ball, 250–280g
- 100g cooked macaroni, al dente
- 80g thick cheese sauce
- 70g low-moisture mozzarella
- 30g cheddar, grated
- 1 tbsp breadcrumbs
- Black pepper
- Optional: chives or jalapeños after baking
Method
- Cook macaroni al dente and cool slightly.
- Mix the macaroni with a thick cheese sauce. It should cling, not run.
- Preheat the oven as hot as possible with a steel or stone.
- Stretch the dough and add a thin base layer of mozzarella.
- Add small spoonfuls of mac and cheese, leaving space between them.
- Sprinkle cheddar and breadcrumbs over the top.
- Bake until the crust is crisp and the topping bubbles.
- Finish with black pepper and optional chives.