Sometimes the best recipes that you create come from the days when you don’t have anything planned and you just rummage around your fridge to see what you can find. That’s what happened when I ‘accidentally’ created this pizza mac ‘n cheese. My husband requested mac and cheese for lunch one day and I had been reading this cookbook called Homeroom (#EarnsCommission) about a restaurant that only makes Mac ‘n Cheese. I had made a couple of their recipes already and liked their method – which is very close to mine anyway – and I was feeling pretty creative based on the variations they made.
Somehow that creativity spurred me to put pepperoni and cheese on top before I baked it and to even make a bread crumb ‘crust’ around the edges for that pizza effect.
I really can’t say what specifically inspired me to make a pizza and macaroni and cheese mash-up but I can say that I am really, really happy I had that eureka moment while staring at the ingredients in my fridge. The sharp white cheddar base of the mac ‘n cheese gave it great cheesy flavor with little pieces of pepperoni mixed into the mac. And the Italian seasoned bread crumb crust some great crunch and Italian flair. The tomato flavor of the pizza sauce lends a little acid to cut through the rich mac ‘n cheese. The only thing I really debate is the full size pepperoni on top since they were kinda big in a bite, but I don’t really think I could give up the authentic pizza look they give you.
Here’s what you need:
Start by making the panko topping for the ‘crust’. Spread about a half cup of panko onto a foil lined baking sheet. Toast in a 400 degree oven for 3-5 minutes until golden. Toss with a teaspoon or two of Italian seasoning.
Cook some macaroni just short of package directions – or to the al dente directions on the package if they have them. We’ll be baking the mac later on so we don’t want the noodles to be overcooked.
One of the main differences in my normal macaroni method and the one from Homeroom is warming the milk as you make the roux. This is probably a good idea – I tend to be lazy and just let it sit on the counter until I’m ready but I will admit that this does make it easier to incorporate.
Melt 2/3 of a stick of butter in a saucepan over medium heat.
Now add in some flour.
Whisk together and cook with the flour for a minute or two until it gets a nice light caramel color. This cooks the raw flavor of the flour out.
Remove from the heat and add the milk. I add a little bit first, and the roux will bubble up and initially be really, really thick. Just whisk until it’s nice and smooth and then add the rest of the milk, whisking constantly until you have a nice smooth and thick sauce.
Try the spoon test, dip a spoon in the sauce and if it evenly coats the back of a spoon and doesn’t run off, it’s ready. I find usually that my sauce is ready for the cheese, but if it’s too thin return it to the stove over medium-high heat and cook whisking constantly for a minute or two until it passes the spoon test. Add a pinch of salt.
Stir in the white cheddar cheese until the cheese sauce is nice and smooth. Then incorporate the macaroni that you’ve cooked. Stir in about a 1/3 cup of pepperoni that you’ve cut into quarter inch or so pieces.
Pour into a lightly greased casserole dish. I used a 3 quart rectangle dish because I wanted that pizza look and an even base for my toppings. A 2 quart dish would give you plenty of room, as you can see this only filled the pan up a little over half way, but I went for thinner and more toppings.
Spread some pizza sauce on the top – about a 1/3 to a ½ cup. Leave room for your crust.
Top the sauce with ¾ to a cup of shredded mozzarella and pepperoni – or you favorite pizza toppings.
Now sprinkle the edges with your prepared panko crust mixture.
Bake in a 400 degree oven for 10-15 minutes until the cheese is melted.
Doesn’t it remind you of a pizza when it comes out?
Until you scoop into it and see that delicious macaroni and cheese that’s hiding underneath!
Enjoy!
- ½ c panko
- 1-2 t Italian seasoning
- ½ lb elbow macaroni
- 2 c milk
- ⅔ stick of butter (5 T + 1 t)
- 5 T + 1 t flour
- 1 ½ c kosher salt
- 2 c sharp white cheddar cheese, shredded
- ⅓ c diced pepperoni
- ⅓-1/2 c pizza sauce
- ¾-1 c shredded mozzarella
- Pepperoni for topping, approximately 12
- Preheat oven to 400 degrees. Lightly grease a 2-3 quart casserole dish.
- Line a baking sheet with foil and spread the panko in an evenish layer. Bake for 3-5 minutes until golden. Stir in Italian seasoning blend. Set aside.
- Cook macaroni a minute or two shy of package directions.
- Warm milk in a small saucepan just until starts to bubble, remove from heat.
- In a medium saucepan melt the butter over medium heat. Whisk in the flour and cook 2-3 minutes until a light golden caramel color. Remove from heat and add milk a little at a time, whisking constantly to form a thick smooth sauce. Test with the back of the spoon. If sauce sticks and an impression remains when you run your finger on it, it’s ready. If it’s too thin, cook for an additional couple minutes, whisking constantly. If it’s too thick add a touch more milk. Stir in salt.
- Whisk in the shredded cheddar cheese. Stir in the diced pepperoni.
- Pour the macaroni and cheese into the prepared casserole dish.
- Spread pizza sauce over the top leaving a half inch edge for the crust. Cover pizza sauce with mozzarella cheese. Top with pepperoni. Sprinkle panko mixture around the edge like a crust.
- Bake for 10-15 minutes until the cheese is melted and bubbly.
- Allow to cool for 5 minutes before serving.
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