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.

Source: Read Full Article