Name: Italian-American Mac & Cheese Pizza Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Yield: 8
Cuisine: Italian
Ingredients: 12 oz elbow macaroni; 3 Tbsp unsalted butter; 3 Tbsp all-purpose flour; 2½ cups whole milk (warmed); 1½ cups shredded mozzarella cheese (divided); 1 cup shredded sharp cheddar cheese; ½ cup grated Parmesan cheese; 1 tsp garlic powder; 1 tsp Italian seasoning; Salt and black pepper to taste; 1 lb pizza dough (homemade or store-bought); 1–2 Tbsp olive oil (for brushing); Optional toppings: ½ cup sliced pepperoni, fresh basil leaves, red pepper flakes

This Italian-American Mac & Cheese Pizza fuses velvety, cheesy macaroni with a golden pizza crust, mozzarella, sharp cheddar, and hints of garlic and Italian herbs. Topped with optional pepperoni or fresh basil, it delivers gooey, indulgent bites that blend American comfort with Italian flair in every cheesy slice.

Why You’ll Love This Recipe:

Get ready to fall head over heels for this ultimate crowd-pleaser! This recipe takes two beloved comfort foods — rich, creamy mac and cheese and classic pizza — and combines them into one irresistible dish. The crispy-yet-chewy pizza crust serves as the perfect base for a luscious layer of extra-gooey, homemade cheese sauce-coated macaroni.

Every bite offers that perfect contrast of textures: al dente pasta, stretchy melted cheeses, and a buttery, golden crust. It’s family-friendly, customizable, and feels indulgent without being fussy.

Whether you’re hosting a game night, feeding picky eaters, or just craving something decadent, this fusion hits all the right spots — cheesy, comforting, and downright addictive. Your kitchen will smell like an Italian-American dream, and people will beg for seconds (and the recipe!).

Yield: 8 slices

Italian-American Mac & Cheese Pizza Recipe

Creamy mac & cheese meets pizza in this gooey, cheesy Italian-American fusion that’s pure comfort in every bite.

Prep Time 20 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 55 minutes

Ingredients

12 oz elbow macaroni
3 Tbsp unsalted butter
3 Tbsp all-purpose flour
2½ cups whole milk (warmed)
1½ cups shredded mozzarella cheese (divided)
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
Salt and black pepper to taste
1 lb pizza dough (homemade or store-bought)
1–2 Tbsp olive oil (for brushing)
Optional toppings: ½ cup sliced pepperoni, fresh basil leaves, red pepper flakes

Instructions

Get excited and prep your station — Preheat your oven to 425°F (220°C) with a pizza stone or baking sheet inside (if using). This high heat gives that perfect golden crust! Boil a large pot of salted water for the pasta.
Cook the macaroni perfectly — Add the elbow macaroni and cook 1–2 minutes less than package directions for true al dente texture (it’ll finish in the oven). Drain and set aside — no rinsing needed!
Make the dreamy cheese sauce — In the same pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until bubbly and lightly golden (this roux is magic!).
Turn it creamy — Slowly pour in warmed milk while whisking constantly to avoid lumps. Cook 4–6 minutes until thickened and smooth like velvety pudding.
Cheese it up big time — Remove from heat. Stir in 1 cup mozzarella, all the cheddar, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until gloriously melted and creamy.
Combine the stars — Fold the cooked macaroni into the cheese sauce until every noodle is coated in gooey goodness. Taste and adjust seasoning — this is your flavor moment!
Shape your pizza masterpiece — On a floured surface, stretch or roll pizza dough into a 12–14 inch circle (or rectangle). Transfer to parchment or hot pizza stone/sheet.
Build the layers of love — Brush dough edges with olive oil. Spread mac and cheese mixture evenly, leaving a small border. Sprinkle remaining ½ cup mozzarella on top. Add pepperoni or extras now!
Bake to bubbly perfection — Slide into the hot oven and bake 18–25 minutes until crust is golden, cheese is melted and slightly browned, and edges are crispy.
Rest, slice, and devour — Let pizza cool 5–10 minutes (it’s hard, we know!). Garnish with fresh basil or red pepper flakes. Slice into big wedges and watch everyone fight over the corner pieces!

Notes

For extra indulgence, drizzle with garlic butter or truffle oil after baking. Kids love it plain; adults adore it with spicy toppings.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 731Total Fat 35gSaturated Fat 18gUnsaturated Fat 17gCholesterol 93mgSodium 1053mgCarbohydrates 72gFiber 6gSugar 8gProtein 35g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Recipe Tips and Tricks:

For ultra-creamy results, use freshly grated cheeses instead of pre-shredded (they melt smoother without anti-caking agents).
Slightly undercook the macaroni (al dente) so it doesn’t get mushy after baking.
Brush the crust edges with olive oil or garlic butter for extra flavor and crispiness.
Let the pizza rest 5 minutes before slicing — this helps the cheese set and prevents sliding toppings.
For a crispier bottom, bake directly on a preheated pizza stone or inverted baking sheet.
Taste the cheese sauce before spreading — adjust garlic, salt, or Italian seasoning to your preference.

Ingredients Notes:

Elbow macaroni forms the hearty pasta base — classic and perfect for holding sauce. Unsalted butter and all-purpose flour create a roux for that silky cheese sauce foundation. Whole milk (or half-and-half for richness) keeps everything luscious.

Mozzarella provides classic pizza stretch, while sharp cheddar adds bold, tangy depth. Parmesan brings nutty, salty Italian authenticity. Garlic powder and Italian seasoning tie the fusion together with aromatic flair.

Pizza dough (homemade or store-bought) gives the sturdy, golden base. Optional pepperoni adds smoky, spicy pops that scream “pizza night,” while fresh basil offers bright, herby freshness.

Variations and Substitutions:

Make it vegetarian by skipping pepperoni and adding sautéed mushrooms, caramelized onions, or roasted red peppers. For a meat-lover’s version, mix in cooked Italian sausage, crispy bacon bits, or diced ham.

Swap cheddar for fontina or gouda for milder creaminess, or add provolone for extra Italian-American nostalgia. Use cavatappi or shells instead of elbows for better sauce grip. For a lighter take, substitute half the milk with broth or use low-fat cheese (though it won’t be as gooey). Gluten-free?

Choose GF pasta and crust. Craving heat? Sprinkle red pepper flakes or drizzle hot honey. Turn it into deep-dish style by pressing dough into a cast-iron skillet for thicker, cheesier results.

Storage Options:

Refrigerate leftovers in an airtight container for up to 3 days. Reheat slices in a 375°F (190°C) oven for 8–12 minutes until cheese bubbles (microwave works but crust softens). Freeze individual slices wrapped in plastic and foil for up to 2 months — thaw overnight in fridge before reheating.