Mac & Cheese pizza
To woo your own Leslie Knope, a handy recipe!
Make your dough. I use a dough that needs about 20-30 minutes on its last rise, so I started my other prep (cooking pasta and sauce) during that time. If you’re a dedicated multi-tasker (I have to do eight things at once), put the water on to boil for your pasta and then start in on your cheese sauce. You’re going to make a basic bechamel base for your cheese sauce— the ingredients listed above (butter, milk, flour, salt et al) are all you need for that. You WILL have extra sauce if you make the sauce with the amounts I listed; I did that on purpose because I wanted extra, but you could reasonably cut it in half and still have a generous amount for your pizza.
Melt butter over medium heat in a medium saucepan. When it’s melted, whisk in the flour a little bit at a time, stirring constantly. Add a splash of your milk, still whisking until it’s nice and smooth. Keep adding milk very slowly, still whisking; the sauce will start to get thicker. This is good! Keep adding the milk until you’ve added both cups, add in a pinch of salt, pepper, garlic, and nutmeg (if you want), then, lower the heat slightly and simmer for approximately 10-15 minutes before stirring in the cheese. I started with the ricotta and added a spoonful at a time, stirring until it was well-incorporated, then I added the cheddar. Once the cheese is incorporated, you’re pretty much done ready to assemble your pizza!
Roll out your dough. Ladle your cheese sauce onto the dough, then sprinkle the pasta over it. I topped ours with a generous handful of mozzarella cheese and some crushed red pepper; I also suggest, if you like this sort of thing, adding some pancetta or prosciutto or possibly sundried tomatoes. Follow the directions on your pizza dough recipe for baking. I added a few extra minutes to make sure the dough was nice and crispy and done all the way through, but it only took about 17 minutes in our oven.
Slice it up and enjoy!