Macaroni and Cheese Pizza with Bacon and Green Onions
Ultra decadent macaroni and cheese pizza is a great splurge meal or a fun appetizer if cut into small squares.
But I believe in all things in moderation. This leaves room for food like Mac and Cheese Pizza. With bacon. An over-the-top, ultra-decadent splurge food. Get out your stretchy pants, you’re going to need them for this recipe.
Not only is this PIZZA — but it’s topped with carbs, cheese, and bacon. All good things, obviously.
In lieu of the sauce that is traditionally found on pizza, I opt for a super creamy stove-top macaroni and cheese. This keeps the pizza from getting too dry. I use one of my favorite cheeses, sharp white cheddar, to give lots of amazing flavor to the pizza. I top it with crispy bacon (Because, well, just because. Bacon.) and sliced green onions to freshen the whole thing up.
This pizza was an obvious addition to Mac and Cheese Mania. My co-host, Brandy, was feeling the bacon love today with her Orzo, Bacon and Greens with Cauliflower Cheese Sauce.
This recipe is sponsored by the United Dairy Industry of MI. The United Dairy Industry of Michigan (UDIM) represents Michigan’s hardworking dairy farm families who provide fresh, wholesome milk, cheese and yogurt to you and your family. As a born and raised Michigan girl, I absolutely love developing recipes for UDIM to bring to you as well as to the people that utilize UDIM’s website to find great recipes.
I also think that this macaroni and cheese pizza would make a great appetizer if you cut it into smaller pieces. This would be a great meal for any kind of sports-related gathering. Total man food. Woman food too, if you’re anything like me. Grab a beer and enjoy.
- pizza dough for one pizza crust
- 8 oz. dry elbow macaroni
- 4 tablespoons unsalted butter
- 2 large eggs
- 6 ounces evaporated milk
- pinch of cayenne
- 1/2 teaspoon mustard powder
- salt and pepper to taste
- 12 ounces sharp white cheddar, grated and divided
- 12 ounces center-cut bacon, cut into thin strips, cooked until crisp, grease drained
- 2-3 green onions, sliced, for topping/garnish
- Preheat oven to 400°F. Bring a large pot of water to a boil over high heat.
- Roll out pizza dough to desired thickness (I use an 11×14 pan and my crust nearly came to the edges). Prebake the crust for 8 minutes.
- Meanwhile, prepare the macaroni and cheese. Add the pasta to the boiling water and cook to al dente as directed on the package. Drain, return to pan, reduce heat to low, and add butter. Stir until butter is melted. In a small bowl, whisk together eggs, milk, cayenne, and mustard powder. Stir this mixture into the pasta and add about 10 ounces of the cheese. Continue stirring for 3-4 minutes or until the cheese is melted and creamy.
- Pour macaroni and cheese onto prebaked pizza crust and spread it out evenly. Top with cooked bacon and remaining cheese. Return to oven and bake for another 8-10 minutes or until crust is golden brown and cheese is melted.
- Garnish with sliced green onions. Serve hot.
- Top pizza with your favorite toppings: pepperoni, ham, sliced bell peppers, jalapeno peppers, olives, etc.
Nutrition Information:Yield: 8 Serving Size: 1 p
Amount Per Serving: Calories: 723Total Fat: 43gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 153mgSodium: 1404mgCarbohydrates: 48gFiber: 2gSugar: 4gProtein: 34g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He definitely ate WAY more of this than I did. As it should be.
Changes I would make next time: None are necessary. Definitely easy to adapt though — throw some pepperoni on instead of bacon for a traditional pizza flavor.
Difficulty: Slightly time consuming but easy!
Disclosure: I developed this recipe on behalf of the United Dairy Industry of MI but all opinions about MI Dairy and Mac and Cheese Pizza are my own.