20-Minute Mac and Cheese Pizza Recipe: Quick Comfort Dinner

This bacon mac and cheese pizza comes together in about 20 minutes and is a delicious way to repurpose leftover mac and cheese. It’s a comforting mash-up of two favorites—creamy macaroni and cheese and hot, cheesy pizza—that your family will love.

You Will Love This

• Family-friendly with real ingredients. Boxed mac and cheese can work in a pinch, but homemade mac and cheese tastes fresher and avoids the powdered-cheese additives. A simple one-pot mac and cheese can be ready in about 20 minutes and pairs perfectly with this recipe. Make pizza dough ahead of time—or use store-bought dough—to speed things up.
• Try more creative pizza nights. If you enjoy this macaroni pizza, experiment with other fun pizzas like taco-style flatbread or jalapeño popper pizza, or serve it alongside crispy baked chicken tenders for a crowd-pleasing meal.

Ingredients and Substitutions

• Pizza dough – Store-bought dough works fine, but quick homemade pizza dough or a beer pizza dough yields great flavor and texture.
• Olive oil – A good cold-pressed olive oil adds subtle savory notes to the crust.
• Dried oregano – Adds a classic pizza-herb flavor; it complements the cheesy topping nicely.
• Garlic powder – Adds depth to the crust. If you prefer fresh garlic, thinly slice a clove or two and press it into the dough.
• Mac and cheese – Leftovers are ideal. If making fresh, a one-pot mac and cheese recipe with real cheese and cream will be richer than the boxed variety.
• Sharp cheddar – Provides bold flavor. Mild cheddar can substitute if needed.
• Mozzarella – Use a block and shred it yourself for the best melt. Fresh mozzarella can also work for a different texture; Monterey Jack is another good substitute.
• Parmesan – Adds salty, nutty complexity. Romano or Asiago can replace it.
• Crispy bacon – Cooked and crumbled bacon adds crunch and smoky flavor that makes this pizza irresistible.

Instructions

Preheat the oven to 450°F (230°C). Roll the dough out and place it on a pizza pan or sheet dusted with cornmeal.

Mix the olive oil, dried oregano, and garlic powder and spread evenly across the crust. Bake the crust for 5–8 minutes, or until it begins to show spots of golden brown and the oil is mostly absorbed.

Combine the cheeses. Stir about half the shredded cheese into the mac and cheese until well blended.

Spread the mac and cheese mixture in an even layer over the par-baked crust.

Scatter the remaining shredded cheese over the top and season with a pinch of kosher salt and freshly cracked black pepper.

Bake for about 5 minutes, then remove and sprinkle with the crumbled bacon. Return to the oven and bake another 5–10 minutes, or until the crust edges are golden brown and the mac and cheese is warmed through.

Finish with a sprinkle of grated Parmesan and fresh chopped parsley. Slice and serve immediately.

Tips

• For a thin crust: Roll the dough thin and use the same amount of topping spread evenly to avoid a soggy pizza.
• Easy baked bacon: Bake bacon on a parchment-lined sheet at 400°F for 20–25 minutes for hands-off, evenly crisp results.
• Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that inhibit melting. Grating from a block gives a creamier melt and is usually more economical.

FAQ

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