Mac Cheese Stuffed Crust Pizza Recipes

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STUFFED CRUST PIZZA



Stuffed Crust Pizza image

A step by step tutorial for how to make stuffed crust pizza at home! Use my easy homemade pizza crust and shortcut for stuffing with cheese.

Provided by Sally

Categories     Pizza

Time 2h30m

Number Of Ingredients 6

1/2 recipe homemade pizza crust*
7 string cheeses, unwrapped*
1/2 cup (127g) pizza sauce, or more depending how much you like (homemade or store-bought)
1 and 1/2 cups (6oz or 168g) shredded mozzarella cheese
big handful pepperoni (or any other toppings you like)
optional: Italian seasoning blend or dried basil for sprinkling on top

Steps:

  • Prepare the pizza dough through step 5, including preheating the oven to 475°F (246°C) as described in step 4.
  • Lift the edge of the dough up to create a lip around the edges. Arrange the string cheese around the edges of the crust, leaving a 3/4 inch space. Fold the edges of the dough over the string cheese, pinching down to seal. Do your best to completely seal the string cheeses inside. Let the dough rest for a couple minutes if you're having trouble sealing it completely.
  • Top with pizza sauce, the mozzarella cheese, then the pepperoni. Sprinkle lightly with seasoning.
  • Bake for 14-16 minutes or until the crust is lightly browned and the cheese is bubbling. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional. Remove from the oven. Slice pizza and serve immediately.
  • Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices can be frozen up to 1 month.

MAC 'N' CHEESE CRUST PIZZA RECIPE BY TASTY



Mac 'N' Cheese Crust Pizza Recipe by Tasty image

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Provided by Amazon Prime Fresh

Categories     Lunch

Yield 10 servings

Number Of Ingredients 17

½ stick unsalted butter
¼ cup all purpose flour
½ teaspoon kosher salt, plus more to taste
⅛ teaspoon freshly ground black pepper
2 cups milk
2 cups Happy Belly Shredded Sharp Cheddar Cheese
1 lb elbow macaroni, cooked until al dente according to package instructions
2 large eggs, beaten
½ cup panko breadcrumbs
nonstick cooking spray, for greasing
1 ¾ cups pizza sauce
1 ½ cups Happy Belly Shredded Low Moisture Part-Skim Mozzarella Cheese
⅓ cup pepperoni slices
½ green bell pepper, thinly sliced
¼ cup mushroom, sliced
½ teaspoon red pepper flakes, crushed
½ teaspoon italian seasoning, optional

Steps:

  • Preheat the oven to 400°F (200°C).
  • Make the mac 'n' cheese: Melt the butter in a large saucepan over medium heat. Stir in the flour, salt, and pepper until smooth. Slowly pour in the milk, stirring constantly, until the mixture is smooth and bubbling, about 5 minutes. Add the Happy Belly Cheddar and stir until melted, 2-4 minutes.
  • Fold the cooked macaroni into the cheese sauce until well coated.
  • Fold in the eggs and bread crumbs until incorporated.
  • Grease a 16-inch pizza pan with nonstick spray. Spoon the mac 'n' cheese onto the pan and smooth in an even layer, pressing gently on the top and sides to release any air bubbles and tidy up the edges.
  • Bake the mac 'n' cheese crust for 25-30 minutes, until browned on top and holding together.
  • Remove the crust from the oven and spread the pizza sauce evenly over the top, leaving a 1-inch border around the edges.
  • Top with the Happy Belly Mozzarella, pepperoni, bell pepper, and mushrooms.
  • Return the pizza to the oven for 5-10 minutes, or until the cheese is melted and browned to your liking.
  • Remove the pizza from the oven and sprinkle the red pepper flakes and Italian seasoning on top, if using. Let the pizza rest in the pan for 6-8 minutes, until cool enough to handle.
  • Transfer the pizza to a cutting board and cut into 10-12 slices.
  • Enjoy!

Nutrition Facts : Calories 415 calories, Carbohydrate 46 grams, Fat 15 grams, Fiber 2 grams, Protein 20 grams, Sugar 5 grams

STUFFED PIZZA CRUST



Stuffed Pizza Crust image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 21

One 1-pound loaf store-bought frozen bread dough, thawed and left to rise according to the package instructions
All-purpose flour, for dusting
2 teaspoons olive oil, plus more for drizzling
Large pinch kosher salt
Arrabbiata Sauce, recipe follows, cooled
2 tablespoons grated Parmesan
1/4 cup shredded mozzarella
14 slices pepperoni, chopped
10 pieces string cheese, each cut in half to make 2 shorter pieces
1 egg whisked with 1 teaspoon water
4 Roma tomatoes, sliced
Fresh basil leaves, for serving
2 tablespoons olive oil
1 tablespoon crushed red pepper flakes
1 small to medium onion, chopped (about 1/2 cup)
4 cloves garlic, minced
1/2 cup white wine
Two 15-ounce cans crushed tomatoes
1 tablespoon Italian seasoning
Pinch sugar
Kosher salt

Steps:

  • Preheat the oven to 475 degrees F.
  • Roll and stretch out the risen dough on a floured work surface into a rope about 31 inches long. Press a rolling pin into the dough to create a trench and roll it to a rectangle about 3 inches wide.
  • Keeping a 1/2-inch border on each long side of the dough, smear the remaining dough with the olive oil and sprinkle with salt. Spread the surface with a nice thin layer of the Arrabbiata Sauce, then sprinkle with the Parmesan, mozzarella and pepperoni. Arrange the string cheese pieces on top in a double line. Fold the long sides of the dough up over the center (over the string cheese) and pinch the edges together well so there's no leakage. Bring the ends together to form a circle.
  • Drizzle a baking sheet with olive oil. Carefully transfer the dough circle to the prepared baking sheet, flipping it over before putting it on the sheet so the seam side is down. Brush the egg wash over the surface of the dough. Bake until the edges of the crust are golden brown and the cheese is melted and bubbly, about 15 minutes. Transfer to a board to rest for 10 minutes before cutting.
  • Arrange the tomato slices and basil leaves in concentric circles in the middle of the pizza crust ring and serve with a dish of the remaining Arrabbiata Sauce on the side for dipping.
  • Heat a pan over medium-high heat until hot and add the olive oil. Throw in the red pepper flakes and onions, give them a stir and cook until softened, 2 to 3 minutes. Add the garlic and cook for 30 seconds. Add the wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half. Add the crushed tomatoes and Italian seasoning and stir to combine. Add a pinch of sugar and some salt. Bring to a simmer, reduce the heat to low and simmer for 30 minutes.

MAC-N-CHEESE PIZZA



Mac-N-Cheese Pizza image

BEST...PIZZA...EVER!! This is the basic recipe. Add your favorite flavors to make it personal. Suggestions: Bacon, onion, avocado, tomato, havarti cheese, Gruyere cheese.

Provided by MissaLissa

Categories     Main Dish Recipes     Pizza Recipes

Time 55m

Yield 8

Number Of Ingredients 8

cooking spray
1 (11 ounce) package refrigerated pizza crust
1 ½ cups elbow macaroni
¼ cup butter
1 tablespoon all-purpose flour
milk
¾ pound processed cheese (such as Velveeta®), cubed
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 10x15-inch baking sheet with cooking spray. Unroll pizza crust and place on the prepared baking pan.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Melt butter in a large saucepan over medium heat; cook and stir flour with butter until it has a slightly toasted fragrance, about 2 minutes. Whisk in milk and simmer until thickened, whisking constantly, 2 more minutes. Stir in processed cheese cubes. Let the cheese cubes melt, stirring often, to make a smooth cheese sauce.
  • Spread about 3/4 cup of cheese sauce onto the pizza crust. Stir cooked macaroni into remaining cheese sauce in the saucepan and spoon the macaroni and cheese onto the crust in an even layer. Sprinkle top of pizza with mozzarella cheese.
  • Bake in the preheated oven until the crust is lightly browned and the mozzarella cheese is golden brown, about 15 minutes.

Nutrition Facts : Calories 411.2 calories, Carbohydrate 39.3 g, Cholesterol 56.3 mg, Fat 19.7 g, Fiber 1.3 g, Protein 18.5 g, SaturatedFat 11.1 g, Sodium 897.1 mg, Sugar 7.4 g

'GOT SOME CRUST' MACARONI AND CHEESE



'Got Some Crust' Macaroni and Cheese image

Delicious macaroni casserole, topped with crispy and cheesy crust.

Provided by Chris T

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 12

Number Of Ingredients 15

2 cups elbow macaroni
¼ cup butter, divided
1 small onion, chopped
2 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon prepared yellow mustard
2 cups shredded Cheddar cheese
¼ cup grated Parmesan cheese
1 cup shredded Cheddar cheese
¼ cup grated Parmesan cheese
1 cup dry bread crumbs

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and mix with half of the butter.
  • While the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. Stir in the onions, and cook until the onions begin to soften, about 3 minutes. Stir in the flour, and cook 5 minutes longer. Add the milk and bring to a simmer, stirring frequently. Cook and stir until the milk has thickened, about 10 minutes. Once thick and smooth, stir in the salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups of Cheddar cheese, and 1/4 cup of Parmesan cheese. Stir until the cheeses have melted, then stir in the macaroni until evenly coated. Scrape into the prepared baking dish, and smooth the top. Toss the remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni.
  • Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.

Nutrition Facts : Calories 285.9 calories, Carbohydrate 23.2 g, Cholesterol 45.2 mg, Fat 15.5 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 9.5 g, Sodium 532.4 mg, Sugar 2.9 g

MAC AND CHEESE-STUFFED SHELLS



Mac and Cheese-Stuffed Shells image

Bring baked mac-and-cheese to another level of comfort food by stuffing the pasta with more pasta! A crown of crunchy cheese cracker crumbs doesn't hurt, either.

Provided by Food Network Kitchen

Categories     side-dish

Time 50m

Yield 6 servings

Number Of Ingredients 10

3 cups half-and-half
6 ounces American cheese, cubed (about 1 cup)
4 ounces cream cheese, cut into small pieces
3 cups freshly grated sharp Cheddar (about 8 ounces)
1 teaspoon dry mustard
1/2 teaspoon sweet paprika
Kosher salt and freshly ground black pepper
6 ounces large pasta shells
1 cup small pasta shells
1/2 cup cheese crackers, finely crushed

Steps:

  • Bring the half-and-half to a simmer in a large saucepan over medium heat. Whisk in the American cheese and cream cheese until smooth. Remove from the heat and whisk in the Cheddar, mustard, paprika, 1 teaspoon salt and several grinds of black pepper. Put 1/2 cup sauce each into 2 medium bowls. Pour the remaining sauce into a 13-by-9-inch baking dish, spreading it into an even layer.
  • Cook the large shells according to the package directions. Transfer with a slotted spoon to one of the medium bowls and toss to coat with the sauce. Cook the small shells in the same pot of water according to the package directions. Drain well, then transfer to the remaining medium bowl and toss to coat with the sauce.
  • Preheat the oven to 425 degrees F. Spoon the small shells into the big shells and line them up neatly in the baking dish, nestling them in the cheese sauce. Sprinkle with the cheese crackers. Bake until hot through, bubbling and the crackers are starting to brown, about 15 minutes. Let cool 5 minutes before serving.

MOZZARELLA STUFFED CRUST PIZZA



Mozzarella stuffed crust pizza image

Create your own cheesy masterpiece at home with our mozzarella pizza that goes the extra mile. You can't beat an oozy stuffed crust

Provided by Cassie Best

Categories     Dinner, Main course, Supper

Time 1h5m

Number Of Ingredients 11

200ml milk
300g strong white bread flour
1 tsp fast-action dried yeast
½ tsp golden caster sugar , plus a pinch
3 tbsp olive oil , plus a drizzle
250ml passata
2 garlic cloves , squashed
½ tsp dried oregano
1-2 tbsp polenta
250g grated mozzarella
toppings of your choice , we used pepperoni slices, chopped chorizo and basil

Steps:

  • You can make the pizza dough up to 48 hrs before you want to cook the pizza. Warm the milk in a saucepan until steaming but not boiling. In a large bowl combine the flour, yeast, sugar and 1 tsp salt. Add 1/2 tbsp oil to the milk and leave to cool until just warm -when you place a finger in the liquid it should feel body temperature. Pour the liquid into the bowl and either mix with a wooden spoon or food mixer, until the ingredients are well combined. Tip out onto your work surface and knead for 10 mins, or continue mixing in the mixer for 5-7 mins, until you have a smooth and elastic dough. Clean and oil the bowl, return the dough and cover with cling film. Leave somewhere warm to rise for 1-2 hrs, until doubled in size, or place in the fridge for up to 48 hrs.
  • Meanwhile, make the sauce. Pour the remaining oil and passata into a saucepan and add the squashed garlic, oregano and a pinch of sugar. Season well and simmer for 5-10 mins, until the sauce is thick. Remove the garlic cloves and set aside until you're ready to assemble the pizza.
  • If the dough has been chilled remove from the fridge and leave at room temperature for 1 hr. Dust the work surface with polenta and tip the dough onto it. Punch the dough down to knock out the air bubbles then shape into a disk. Roll out the dough to a pizza base, about 35cm wide. Dust a large baking sheet with polenta and place the dough on top, making sure the dough can move around freely. Use 125g of the mozzarella to create a ring around the outside edge of the pizza base, leaving 1/2cm gap between the edge. Brush a little water inside the mozzarella ring then fold over the outside edge to enclose the mozzarella and create a stuffed crust. Press firmly to stick the dough in place.
  • Spoon the sauce over the middle of the base and top with the remaining mozzarella. Scatter with your chosen toppings (save any fresh herbs for scattering over at the end) and brush the stuffed crust with a little oil, then lightly cover with oiled cling film and set aside for 20-30 mins, until the dough has puffed up a little. Meanwhile heat oven to 240C/220C fan/gas 9 with a large baking sheet on the middle shelf to heat up.
  • When the oven is hot and the pizza dough has puffed up, quickly open the oven door and slide the pizza onto the hot tray. Shut the door and cook for 15-20 mins, or until bubbling and cooked through. Leave to cool for a few mins before eating.

Nutrition Facts : Calories 573 calories, Fat 23 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 24 grams protein, Sodium 1.9 milligram of sodium

PIZZA WITH MACARONI CRUST



Pizza with Macaroni Crust image

Make and share this Pizza with Macaroni Crust recipe from Food.com.

Provided by Skeeter

Categories     Lunch/Snacks

Time 28m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 (7 ounce) box macaroni and cheese mix, prepared according to package directions
2 eggs, beaten
1 (8 ounce) can tomato sauce
1 teaspoon basil
1 teaspoon oregano
1/4 cup chopped onion
1/4 cup chopped green pepper
1 (4 ounce) can mushrooms
2 cups shredded mozzarella cheese
pepperoni slices or Italian sausage, slices

Steps:

  • Mix prepared macaroni and cheese with eggs and put into a greased 9-inch x 13-inch pan.
  • Bake for 10 minutes at 375 degrees.
  • Top with the tomato sauce, basil and oregano.
  • Then add the rest of the ingredients.
  • Bake for 10 minutes more.

CHEESE STUFFED CRUST PIZZA



Cheese Stuffed Crust Pizza image

Make and share this Cheese Stuffed Crust Pizza recipe from Food.com.

Provided by Chris from Kansas

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (13 7/8 ounce) can refrigerated prepared pizza crust
7 (1 ounce) mozzarella string cheese (sticks)
1/2 cup pizza sauce
24 slices pepperoni (from 3.5 oz pkg)
2 cups shredded Italian cheese blend

Steps:

  • Heat oven to 425. Spray 12-inch pizza pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough to edge of pan, pressing up and extending over sides by at least 1 inch. Place string cheese around inside edge of crust. Fold extended edge of dough over cheese; pinch firmly to seal.
  • Bake at 425 for 8 to 10 minutes or until crust is set and edges are light golden brown.
  • Removed partially baked crust from oven. Spoon sauce evenly over crust. Top with pepperoni and italian cheese blend.
  • Return to oven; bake an additional 12 to 16 minutes or until crust is deep golden brown and cheese in center is melted. Cut into wedges.

CHEESE CRUST PIZZA



Cheese Crust Pizza image

String cheese is the secret to success for this popular stuffed-crust pizza. Prebaking the crust crust before you add the toppings assures that the cheese inside will melt completely.-Terri Gonzalez, Roswell, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 slices.

Number Of Ingredients 14

2 to 2-1/2 cups all-purpose flour
1 package (1/4 ounce) quick-rise yeast
1 teaspoon salt
1 cup water
2 tablespoons canola oil
8 pieces string cheese
1/2 pound bulk Italian sausage
1 medium green pepper, diced
1 cup tomato sauce
1 teaspoon dried oregano
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, combine 2 cups flour, yeast and salt. In a saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Let rest for 5 minutes. , On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 12-in. pizza pan, letting dough drape 2 in. over the edge. , Place string cheese around edge of pan; fold dough over cheese and pinch to seal. Prick dough thoroughly with a fork. Bake at 425° for 10 minutes. , Meanwhile, in a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. In a small bowl, combine the tomato sauce, oregano, pepper and garlic powder; spread over crust. Sprinkle with meat mixture, mushrooms and mozzarella., Bake for 15-20 minutes or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 343 calories, Fat 17g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 976mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 2g fiber), Protein 20g protein.

MAC & CHEESE-STUFFED CRUST PIZZA



Mac & Cheese-Stuffed Crust Pizza image

The best of both worlds! A tasty cheesy pizza with a molten mac & cheese filling within the crispy crust.

Provided by Food.com

Categories     Macaroni And Cheese

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 16

6 ounces macaroni
1/4 cup unsalted butter
3 tablespoons all-purpose flour
1 1/4 cups milk
7 ounces white cheddar cheese, shredded
1/2 ounce asiago cheese, shredded
1/8 teaspoon garlic powder
1/4 teaspoon cayenne pepper
salt
1 (16 ounce) store-bought pizza dough
1 ounce mozzarella cheese, shredded
1 tablespoon olive oil
1/2 cup store-bought pizza sauce
8 -10 bocconcini
8 -10 slices pepperoni
1/4 cup fresh basil leaf

Steps:

  • For the mac and cheese:.
  • Cook the macaroni in a medium pot of boiling water, according to the directions on the package. Once cooked, drain and set aside.
  • Melt the butter in a medium pot over a medium heat. Once melted, add the flour and cook, stirring constantly for 2 minutes to toast the flour. Turn the heat down to low and gradually whisk in the milk until all the milk has been added and the mixture is smooth. Keep cooking over a low heat, stirring until thickened. Stir in the white cheddar and asagio cheese with the garlic powder and cayenne. Season with salt, to taste.
  • Remove from the heat and stir in the cooked macaroni. Set aside.
  • For the pizza:.
  • Preheat the oven to 400 degrees F.
  • Place the dough on a large piece of parchment paper, dust lightly with flour, then use a rolling pin to roll it out into an 18 inch circle. Lift this onto a baking sheet or pizza pan - don't worry if the dough overhangs as you're going to fold the crust inwards in a second.
  • Pipe or spoon a ring of mac & cheese around the edge of the pizza dough circle, leaving an outer border of about 2 inches. Sprinkle the shredded mozzarella over the mac & cheese. Fold the outer edges of the circle over the mac & cheese and press down firmly to seal - this forms the crust with the pasta sealed within.
  • Spread the olive oil, and then the pizza sauce, in the centre of the pizza in an even layer. Top with the bocconcini and pepperoni. Bake for 20-30 minutes until the crust is golden and the cheese is starting to brown.
  • Sprinkle the hot pizza with some basil and serve.

Nutrition Facts : Calories 1749.4, Fat 115.3, SaturatedFat 66, Cholesterol 342.9, Sodium 2107.2, Carbohydrate 90.7, Fiber 4.5, Sugar 5.9, Protein 86.6

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