Mac and Cheese Pizza Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g strong bread flour</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">150ml warm water</li><li class="ingredients-single-item">150g elbow macaroni pasta</li><li class="ingredients-single-item">30g unsalted butter</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">175g mature cheddar cheese, grated</li><li class="ingredients-single-item">75g mozzarella cheese, grated</li><li class="ingredients-single-item">50g parmesan cheese, grated</li><li class="ingredients-single-item">1/2 tsp mustard powder</li><li class="ingredients-single-item">1/4 tsp garlic powder</li><li class="ingredients-single-item">Pinch of nutmeg</li><li class="ingredients-single-item">2 tbsp breadcrumbs (optional)</li><li class="ingredients-single-item">Fresh parsley for garnish (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or baking sheet</li><li class="equipment-single-item">Pizza peel or flat baking sheet (for transfer)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Whisk</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pizza dough. In a large bowl, combine the strong bread flour and salt. In a separate small bowl, mix warm water (around 40-45°C) with sugar and yeast. Allow the yeast mixture to sit for 5-10 minutes until foamy – this indicates your yeast is active and ready to work its magic.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Make a well in the center of your flour mixture and pour in the yeast mixture along with olive oil. Mix everything together until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when poked gently – this indicates proper gluten development which will give your crust its structure.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Place the dough in an oiled bowl, cover with a damp cloth and leave in a warm place to rise for about 1 hour or until doubled in size. Meanwhile, bring a large pot of salted water to a boil and cook the macaroni for 2 minutes less than package instructions – you want it slightly underdone as it will continue cooking in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to its highest setting (usually around 250°C) with your pizza stone or baking sheet inside. For the mac and cheese sauce, melt butter in a heavy-bottomed saucepan over medium heat. Add flour and whisk constantly for 1-2 minutes to cook out the raw flour taste – you're making a roux which will thicken your sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually whisk in the milk, ensuring no lumps form. Simmer gently for 2-3 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and stir in 125g of the cheddar, half the mozzarella, half the parmesan, mustard powder, garlic powder and nutmeg. Mix until cheeses melt completely and the sauce is smooth and creamy.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Drain the pasta well and fold it into the cheese sauce until completely coated. Season with salt and pepper to taste. The mixture should be thick but still slightly loose as it will continue to thicken as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Punch down your risen dough and roll it out on a floured surface into a 30cm circle about 5mm thick. If the dough keeps springing back, let it rest for 5 minutes – this allows the gluten to relax making it easier to roll out.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Carefully transfer your dough to a pizza peel or upside-down baking sheet dusted with flour or cornmeal (this prevents sticking and helps with sliding). Spread the mac and cheese mixture evenly over the dough, leaving a 2cm border around the edges for the crust to form.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle the remaining cheeses over the top and add breadcrumbs if using – these will create a beautiful golden crust. Slide your pizza onto the preheated stone or tray in the oven and bake for 12-15 minutes until the crust is golden and the cheese is bubbling and beginning to brown in spots.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow your Mac and Cheese Pizza to cool for 5 minutes before slicing – this gives the cheese time to set slightly and makes for cleaner cuts. Garnish with fresh parsley if desired, slice and serve immediately while still warm for the best cheese-pull experience! The bottom of your pizza should be crisp and sturdy enough to hold the substantial mac and cheese topping.</li></ol>