Pizza and Mac and Cheese are my two favorite comfort foods, and this pizza mac and cheese is in a class of its own. It’s the perfect indulgence with the creaminess of mac and cheese and the savory flavor of pizza.
Unlike some, mac and cheese doesn’t make me nostalgic feeling for my childhood. My mom was more of a Rice a Roni/Hamburger Helper type of cook. It does remind me of college though. I ate mac and cheese in college, on the regular, and even dressed it up with things like broccoli and farm fresh tomatoes. Ah, college, what a great time. It wasn’t until I was married with my first kid that I tried to make mac and cheese from scratch.
When I first made it, I used the Mac and Cheese Blend from Target, and used the instructions on the back of the bag. It was super easy, and it came out amazing! If you haven’t tried making your own mac and cheese before, I highly recommend trying the one on the back of the Target blend. I’m always super excited when the recipe on the back of a product works out and teaches me something.
The whole family enjoyed my homemade mac and cheese until one day my son decided he only liked Annie’s Mac and Cheese, and he hasn’t gone back since. I’ve tried and tried to get him to try any other kind of mac and cheese, including homemade, but he will not bend on it. On the plus side, when I make this pizza mac and cheese, I get it all to myself!
This pizza mac and cheese hits the spot for a few reasons:
- It tastes like pizza, and when doesn’t pizza hit the spot?
- It’s creamy mac and cheese, which even in small doses, makes me feel like I’m indulging
- It has Italian spices which elevates it to tasting fancier than plain old mac and cheese
- 3 Tbsp Butter
- 3 Tbsp White whole wheat flour, or Unbleached white flour
- 1 1/2 Cup Sharp cheddar cheese
- 1/4 Cup Nutritional yeast
- 2 Cup Milk of choice
- 1/2 Tbsp Oregano
- 1/2 Tbsp Basil
- 1/2 Tbsp Parsley
- 1/4 Cup Tomato sauce
- salt and pepper to taste
- 1 Pound Shell pasta
- In a medium pot melt butter and add flour
- Cook and stir until well blended
- Add milk and cook until it starts to thicken
- Add cheese and nutritional yeast and let simmer for 10 minutes
- Add herbs, salt, and pepper
- Let simmer for another five minutes
- Add tomato sauce and let cook for a final five minutes
- Remove the pan from the stove and add pasta
- *pro tip, with picky eaters, use a coffee bean grinder to grind the Italian spices so they are undetectable to the eye