Mac and Cheese Pizza with Sriracha

mac and cheese pizza with sriracha Entree
Mac and Cheese Pizza with Sriracha
  • Prep 30 min
  • Total 40 min
  • Ingredients 7
  • Servings 8

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

Created December 23, 2013


  • 1
    can Pillsbury™ refrigerated classic pizza crust
  • 1
    cup uncooked elbow macaroni (about 4 oz)
  • 1
    tablespoon unsalted butter
  • 1
    tablespoon all-purpose flour
  • 3/4
    cup milk
  • 1 1/4
    cups shredded Cheddar cheese (5 oz)
  • 6
    tablespoons Sriracha sauce


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  • 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.

  • Open your pizza dough 15 minutes early and it’ll be much easier to roll out.
  • Always use plenty of dusting flour when working with fresh dough.
  • Cook your pasta ahead of time and keep it in the fridge until you’re ready to add it to the cheese sauce.

No nutrition information available for this recipe

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