Mac and Cheese Pizza with Sriracha

Add a little heat to a comfort classic for a whole new take on a favorite.

  • prep time 30 min
  • total time 40 min
  • ingredients 7
  • servings 8


can Pillsbury™ refrigerated classic pizza crust
cup uncooked elbow macaroni (about 4 oz)
tablespoon unsalted butter
tablespoon all-purpose flour
cup milk
1 1/4
cups shredded Cheddar cheese (5 oz)
tablespoons Sriracha sauce
  • 1 Heat oven to 400°F. Unroll dough on work surface. Roll out dough with rolling pin into round about 10 inches in diameter. Place dough on ungreased cookie sheet or pizza stone.
  • 2 Bake 10 minutes. Cool completely, 10 to 15 minutes.
  • 3 While crust is baking and cooling, cook macaroni in boiling water as directed on box. Drain; set aside.
  • 4 In 1-quart saucepan, melt butter over medium heat. Stir in flour with whisk until well combined. Cook 3 to 4 minutes, stirring constantly. Gradually add milk, beating constantly with whisk until no lumps remain. Once all of the milk has been added, cook 2 minutes longer over low heat. Add 1 cup of the cheese; beat until sauce is very smooth.
  • 5 Add drained, cooked macaroni to cheese sauce; stir with wooden spoon until all macaroni is coated.
  • 6 Spread macaroni in cheese sauce over baked crust to within about 1 inch from edge. Sprinkle remaining 1/4 cup cheese over top of macaroni.
  • 7 Bake about 10 minutes or until pizza is golden brown and crisp around edge. Drizzle Sriracha sauce over top; serve immediately.
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