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Macaroni N Cheese Pizza Recipe
Macaroni N Cheese Pizza Recipe photo by Taste of Home

Macaroni N Cheese Pizza Recipe

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Here's a fun and flavorful dish that will please those who like pizza and macaroni and cheese. It will likely top the popularity poll for most-requested recipes. Feel free to experiment with other pizza toppings, such as diced green peppers.
TOTAL TIME: Prep: 35 min. Bake: 15 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 35 min. Bake: 15 min. + standing
MAKES: 6-8 servings

Ingredients

  • 8 ounces uncooked elbow macaroni
  • 3 eggs
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 3/4 cup chopped onion
  • 1 can (15 ounces) pizza sauce
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 28 pepperoni slices
  • 1 cup (4 ounces) shredded Mexican cheese blend

Nutritional Facts

1 serving (1 piece) equals 383 calories, 19 g fat (10 g saturated fat), 141 mg cholesterol, 577 mg sodium, 27 g carbohydrate, 2 g fiber, 25 g protein.

Directions

  1. Cook macaroni according to package directions; drain. Meanwhile, in a large bowl, beat the eggs; stir in cheddar cheese and macaroni.
  2. Spread onto a greased 14-in. pizza pan. Bake at 375° for 15 minutes. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in pizza sauce.
  3. Spread over macaroni crust. Sprinkle with mushrooms, pepperoni and Mexican cheese. Bake for 15-20 minutes or until the cheese is melted. Let stand for 5-10 minutes before slicing. Yield: 6-8 servings.
Originally published as Macaroni 'N' Cheese Pizza in Country Woman September/October 2003, p31

Nutritional Facts

1 serving (1 piece) equals 383 calories, 19 g fat (10 g saturated fat), 141 mg cholesterol, 577 mg sodium, 27 g carbohydrate, 2 g fiber, 25 g protein.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Macaroni N Cheese Pizza

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   (5)
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5 Star
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MY REVIEW
Reviewed Jun. 23, 2011

"A unique crust! A nice change of pace from the usual. I submitted it in our church cookbook."

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