What’s better than pizza? Yesterday, I would’ve said “nothing.” But I’m not so sure today. You see, I just found out that you can make a pizza out of mac and cheese, and nothing makes sense anymore.
Cooking dinner shouldn't be complicated
Our resident Mom, Nicole McLaughlin, masterminded this incredible hybrid during a rousing game of Meal of Fortune.
Let me be clear: I’m not saying that Nicole is the first person to make a mac and cheese-crusted pizza—the internet is a vast place, and you’d be hard-pressed to find a food mashup that hasn’t at least been attempted. But I am saying that Nicole’s recipe is the best, and that’s just the cold hard truth.
Here’s why it’s amazing:
It’s THICK. Seriously, we don’t play around with our crusts.
It’s crispy. Breadcrumbs and Parmesan are essential here—nobody wants a mushy mac and cheese pizza, and panko and grated Parm provide just the right level of crunch.
It’s sturdy. Macaroni and cheese is, by nature, not what you’d consider a stable, no-fork-necessary food. But this pizza is meant to be eaten with your hands, not a knife and fork, so a cohesive, sturdy base was is non-negotiable.
The key to constructing a finger-friendly pizza crust from mac and cheese comes down to a few key details. You’ll notice, Nicole is careful to make a thick cheese sauce for the pasta—something that’s rich and tasty, but that can also help serve act as a cheesy glue when baked. Additionally, she adds a couple of eggs to bind the crust together.
It’s also important to note that she pre-bakes the crust for 20-25 minutes, solidifying the base before adding the sauce and toppings. Speaking of the sauce: Keeping too much moisture at bay is a must—you don’t want your crust to become oversaturated and soggy—so Nicole makes sure to apply a very thin layer of pizza sauce. In this case, less is definitely more.
Get the recipe here.
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