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Mac and Cheese Pizza

Yield 8 servings


  • 1 loaf Rhodes White Bread, thawed and slightly risen
  • 8 oz (1/2 a box) elbow macaroni noodles
  • 1 (14.5oz) jar cheese sauce (about 1 3/4 cups)
  • 1 cup shredded cheddar cheese
  • 1/3 cup real bacon bits (about 8 slices bacon cooked and crumbled - The pre-cooked microwave bacon works great.)


  1. Place 1 loaf of Rhodes White Bread on a pizza pan that has been lightly greased with cooking spray. Cover with sprayed plastic wrap until thawed and slightly risen; about 5 hours. TIP: If you keep the bread covered with sprayed plastic wrap overnight in the refrigerator, it's ready to go the next day.
  2. Boil pasta according to box instructions for the longest amount of time stated. (Mine said 9-11 minutes so we did 11 minutes. This helps the pasta from being crunchy after it's baked.) Drain the water and add all of the cheese sauce to the pasta except for ½ cup. (Save that for the pizza sauce.) Keep pasta warm/covered.
  3. Roll the bread into a large circle on the pizza pan. Use a fork to poke holes all over the crust. (This helps bubbles from forming.)
  4. Bake in a preheated 425 degrees Fahrenheit oven for 10 minutes. Edges should be just starting to brown.
  5. Top with the reserved cheese sauce and half of the cheese (1/2 cup). Then top with the prepared mac and cheese. Sprinkle with bacon and the remaining (1/2 cup) cheese.
  6. Return pizza to oven and bake an additional 5 to 7 minutes until the cheese is melted and crust is brown. Cut and serve while warm. Enjoy!

Recipe Notes

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