Pizza Supreme Mac and Cheese.
Get ready for pizza mac and cheese!
I can’t tell you how often I call this “max and cheese,” because ever since Max was around 1.5 or 2 years old, he would ask for “max and cheese.”
So in other words, please enjoy this pizza supreme max and cheese!
No but really. Pizza flavors + mac and cheese? I need nothing else in the world. This is ridiculously delicious, creamy, flavorful, satisfying and a huge crowd pleaser. It’s customizable and exactly what you want to eat this weekend!
At least, I’m hoping it is. Pizza mac and cheese is what I want to eat all the time.
I find it funny that I like to make “pizza supreme” flavored dishes because for most of my life, if I was ever served a pizza supreme, I would run away!! If you’re not familiar, the idea of pizza supreme means that it’s loaded with alllll the toppings. Well, most of them. Peppers, mushrooms, pepperoni, sausage, olives, etc.
Things like that!
I’m sure it differs depending on location, but these are the ones that nostalgically stick out in my mind.
Even since I made a pizza supreme cauliflower crust pizza, I’ve been in love with this version of pizza supreme. I skip the sausage because I just don’t love sausage (it’s the fennel seeds. no thanks!) and stick to pepperoni and mostly veggies. I love anything tart and briney, so roasted red peppers and banana peppers both make their way in. Eddie loves those too and they are toppings that we use often on pizza anyway.
This whole dish was a mishmash of a few of my recipes. My white pizza recipes – which have always been a staple because I grew up not loving tomato sauce. My pizza gnocchi in The Pretty Dish, which is SO delish and comforting. And then that cauliflower crust pizza mentioned above.
I just knew that some sort of hybrid of those ideas would be fantastic as a mac and cheese.
And I was right!
So I made this as a baked mac and cheese. Of course, you can use whatever toppings you want and love. You could throw the toppings in a stovetop mac and cheese, but I did find in my testing that baked is best because it also roasts the toppings, like regular pizza does.
Obviously I skipped the tomato sauce here, but if you’re feeling it, you could always add in some roasted tomatoes or even diced tomatoes. Or even dollop some pizza sauce on top!
When it comes to cheeses, I kept the sauce somewhat traditional with parmesan and mozzarella. But I did throw in some cheddar for sharpness and flavor and it made the entire dish POP.
It’s also your call if you would like to stir more toppings into the mac and cheese for extra texture or just leave them on top. There is no wrong way here, it’s just your preference and what you like best. For example, I stir the roasted red peppers into my mac and cheese, but that is it. The rest goes on top and I find we love it that way.
Now what toppings are first on your list?!
Pizza Supreme Mac and Cheese
Pizza Supreme Mac and Cheese
- 1 pound spiral-cut pasta cooked (mine above is called spirali by delallo foods)
- 1 (12 ounce) jar roasted red peppers, drained, chopped and patted dry
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 garlic cloves, minced
- kosher salt and pepper
- 8 ounces freshly grated mozzarella cheese, or an italian blend cheese
- 8 ounces freshly grated white cheddar cheese
- 2 ounces freshly grated parmesan cheese
- 1 green bell pepper, sliced
- ½ cup sliced black olives
- ⅓ cup sliced pepperoni, any size, any variety works
- ⅓ cup sliced banana peppers, (I like the ones in brine)
- ¼ cup seasoned bread crumbs
- finely grated parmesan, for sprinkling
- crushed red pepper flakes, for topping
- Preheat the oven to 350 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
- Bring a pot of salted water to a boil and cook the pasta according to the directions. I like to cook it al dente since we are baking the mac and cheese.
- Heat the butter in a saucepan over medium heat. Once melted, whisk in the flour to create a roux. Cook for 2 to 3 minutes, until golden brown and fragrant. Slowly pour in half of the milk, whisking constantly so the mixture can thicken, about 5 minutes. Slowly pour in the other half of the milk and whisk until thickened. Stir in the garlic and a pinch of salt and pepper. Reduce the heat to low and add most of the cheese (the mozz, cheddar and parm) - I reserve a few ounces of the mozzarella and cheddar for topping. Stir the cheese sauce until smooth and silky. At this point, you can taste and season the sauce with more salt and pepper if needed.
- Place the cooked pasta in the baking dish and stir in the chopped roasted red peppers. (As a note, you can add more toppings INSIDE the mac and cheese - I prefer to keep mine on top.) Pour the cheese sauce all over the pasta and toss it well to combine. Add your toppings on next! The green peppers, olives, pepperoni, banana peppers, etc. Sprinkle with the breadcrumbs.
- Bake for 30 to 35 minutes, until golden and bubbly on top. Top with extra grated parmesan and red pepper flakes before serving.
Golden, crispy, crunchy, cheesy!