Mac and Cheese Pizza brings together two beloved comfort foods into one satisfying dinner. Simple enough for kids to help assemble, it becomes extra indulgent with a scattering of bacon.
*This post is sponsored by Rhodes Bake-N-Serv. Thank you to the brands that support Dessert Now Dinner Later.
This recipe is so straightforward that my husband’s coworkers are already asking for it, which always makes me laugh. Despite the simplicity, the combination really works — creamy mac and cheese on a soft, fresh crust is a crowd-pleaser.
The method is flexible: use store-bought dough for the crust and prepare mac and cheese however you prefer — homemade, from a box, or even pasta mixed with jarred cheese sauce. Spread a little extra cheese sauce on the crust, pile on the mac, add bacon and more cheese, then bake until golden and bubbly.
Bacon adds a salty, savory contrast that cuts through the richness of the pasta and cheese, bringing balance and depth to every bite. For convenience, pre-cooked microwave bacon or store-bought real bacon bits work great.
My older kids, ages seven and five, loved helping put this together. With a little supervision they can roll the crust, spoon on the mac and add toppings — a great family-friendly activity that makes dinner feel special.
What’s not to love? Carbs on carbs, melty cheese and bacon — it’s indulgent comfort food at its finest. Using Rhodes frozen bread gives the crust a freshly baked taste without the effort. Thaw the loaf in the refrigerator overnight and it’s ready to roll into a dinner the next day. Enjoy!
Mac and Cheese Pizza
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Ingredients
- 1 loaf Rhodes White Bread, thawed and slightly risen
- 8 oz elbow macaroni noodles, (about 1/2 box)
- 14.5 oz jar cheese sauce, (about 1 3/4 cups)
- 1 cup shredded cheddar cheese
- 1/3 cup real bacon bits, (about 8 slices cooked and crumbled; pre-cooked microwave bacon works well)
Instructions
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Lightly grease a pizza pan. Place the thawed loaf of Rhodes White Bread on the pan and cover with plastic wrap that has been sprayed with cooking spray. Let it thaw and rise slightly, about 5 hours at room temperature, or cover and refrigerate overnight.
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Cook the elbow macaroni according to the box directions for the longest recommended time (this helps prevent the pasta from being crunchy after baking). Drain and return the pasta to the pot. Stir in all but 1/2 cup of the cheese sauce to coat the noodles, and keep the mac warm and covered.
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On the pizza pan, roll the loaf into a large circle to form the crust. Prick the crust all over with a fork to prevent bubbles.
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Preheat the oven to 425°F (220°C). Bake the crust for about 10 minutes, until the edges start to brown.
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Spread the reserved 1/2 cup of cheese sauce over the par-baked crust, then sprinkle half of the shredded cheddar (1/2 cup). Top with the mac and cheese, sprinkle on the bacon bits, and finish with the remaining 1/2 cup of cheddar.
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Return the pizza to the oven and bake an additional 5–7 minutes, until the cheese is melted and the crust is golden. Slice and serve warm. Enjoy!
Notes
Quick tips: Use fully cooked bacon for convenience, and adjust the amount of cheese sauce to taste. If you prefer a crispier crust, bake a couple minutes longer before adding toppings.
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