Mac and Cheese Pizza
What’s true comfort food? Hint: it involves the words “mac”, “cheese” and “pizza”. Say no more.
Mac and Cheese is really having its moment. And, well, why wouldn’t it- it’s amazing!
Take a break from take-out and whip up this mouth-watering and fun take on an old classic: Mac and Cheese Pizza. With cheesy grated Canadian Mozzarella, it’s sure to become a family favourite fast.
Here are some excellent wine pairings to complement the melted Canadian mozzarella in the mac. The first is a medium-bodied Pinot Noir from Mission Hill Five Vineyards.
It’s a beautifully complex wine with aromas of wild strawberries, anise, and black tea. Henry Pelham Estate Winery also makes a delicious Pinot Noir, with black cherry and smoky aromas, and a gorgeously complex depth to it.
I hope you enjoy this recipe as much as I do!
Mac and Cheese Pizza
Ingredients:
1 pkg (375 g) Macaroni
1 tbsp (15 mL) butter
2 tbsp (30 mL) flour
1 ½ cups (375 mL) milk
3 cups (750 mL) grated Canadian Mozzarella divided
Salt and freshly ground pepper
¼ cup (60 mL) pizza sauce
4 oz (120 g) sliced cooked ham, cut into large strips
1 cup (250 mL) mushrooms, sliced
½ cup (125 mL) bell pepper, your choice, cut into strips
Preparation:
Preheat oven at 425°F (220°C).
In a large quantity of salted boiling water, cook pasta according to package instructions. Drain in a colander.
In a large ovenproof skillet, melt butter and add flour. Whisk together to create a paste.
Add milk while stirring with the whisk. Let simmer until thickened.
Gradually mix in 2 cups (500mL) of cheese to give it time to melt. Season with salt and pepper.
Add cooked macaroni, stir and warm up; evenly spread out in skillet.
Top with pizza sauce, ham, mushrooms, peppers and the remaining cheese.
Bake in oven for 15 minutes, then broil for another 3 to 5 minutes. Let stand for 5 minutes before slicing pizza.
Recipe developed by: Allyouneedischeese.ca
