Three Cheese Mac and Cheese Pizza + @WisconsinCheese Giveaway! Three Cheese Macaroni and Cheese Pizza!! Bringing together two things that we love: macaroni and cheese and pizza!!!
As you can probably guess, April has been quite the cheesiest month for me. . I think I’ve consumed enough cheese for 5 people this month.
But I LOVE it.
And I couldn’t leave you this month without making a macaroni and cheese pizza. Like my last post, some of you may be wondering “what is she doing?!” or some of you may think this is brilliant. . either way, this meal combines two things kids and adults love.
Macaroni and cheese and pizza!
And, yes, there are bits of roasted cauliflower on there too.
What could be better?! And because of the cheese enthusiast that I am, I had to throw in ricotta, mozzarella and cheddar cheese. Yum. And the best part? I’ve partnered with Wisconsin Cheese and All Things Mac and Cheese and we’re giving away a CHEESE PRIZE PACK! You will win the Hook’s Wisconsin Cheddar Cheese I used + a selection of OTHER Wisconsin cheeses, as well as one of these bamboo pizza boards!!
But before we get to the giveaway, you must see how this pizza happened and then visit All Things Mac and Cheese.
Roll out your pizza dough, drizzle on some extra virgin olive oil and fresh Wisconsin ricotta cheese. Spread evenly.
Sprinkle on the shredded Wisconsin mozzarella evenly and top with the macaroni and cheese mixture, spreading evenly over the pizza dough. Sprinkle on the raw cauliflower bits and more of shredded Wisconsin cheddar cheese. Bake and enjoy!
Now doesn’t this look good?
- Salt for the pasta water
- 1 cup dry elbow macaroni pasta
- Flour for rolling pizza dough
- 1 pound store bought pizza dough (regular or whole wheat)
- 2 cups shredded Wisconsin Cheddar; split
- ½ tablespoon of heavy cream
- 1 tablespoon extra virgin olive oil + more if needed
- ¼ cup Wisconsin Ricotta
- ½ cup shredded Wisconsin Mozzarella
- ¼ cup cauliflower bits; finely chopped
- Preheat the oven to 425 degrees. Bring a pot of salted water to a boil over high heat. Add the elbow macaroni and turn the heat down to medium-low. Cook pasta to al dente or for about 6 minutes.
- While your pasta is cooking, working on a lightly floured surface, roll out your pizza dough and shape into a circle. Using your rolling pin, roll the dough around the rolling pin to help transfer the dough to your baking sheet or pizza stone. Once flat and in the shape you want, begin folding over the outer edges all around the dough to create your outer edge pizza crust. Set aside.
- Drain and rinse your macaroni and immediately pour the cooked, drained macaroni back into the same pot. While still hot, add in one cup of the shredded cheddar cheese and heavy cream and mix well.
- Drizzle some extra virgin olive oil on top of the pizza dough and then spread on the ricotta cheese, evenly. Sprinkle on the shredded mozzarella and top with the macaroni and cheese mixture, spreading evenly over the pizza dough. Sprinkle on the raw cauliflower bits and the remaining one cup of shredded cheddar cheese.
- Bake for 20 minutes or until the crust is a nice golden brown, the cheese is thoroughly melted and the cauliflower bits are slightly browned. Remove from the oven and let rest for a minute or two before serving. Enjoy!!
Disclosure: This sponsored post is in sponsorship with Wisconsin Cheese and All Things Mac and Cheese. I was compensated for this post. As always, all opinions stated here are 100% my own.