Warum das funktioniert
Mac and Käse 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 breadKrümel add the crunch this idea desperately needs.
Zutaten
- 1 Pizzateig-Kugel, 250–280g
- 100g cooked macaroni, al dente
- 80g thick Käse sauce
- 70g schnittfeste Mozzarella
- 30g cheddar, grated
- 1 tbsp breadKrümel
- schwarzer Pfeffer
- Optional: chives or jalapeños nach dem Backen
Zubereitung
- Garen macaroni al dente and cool slightly.
- Mix the macaroni with a thick Käse 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.
- Gib small spoonfuls of mac and Käse, leaving space between them.
- Sprinkle cheddar and breadKrümel over the top.
- Backen until the crust is crisp and the topping bubbles.
- Zum Schluss schwarzer Pfeffer and optional chives.