Loaded Pizza Mac and Cheese

I have been on a pizza kick for the past month. Our Friday night fish fry has turned into a call out your own pizza night, and I give credit to extremely easy pizza dough. I’ve said it before, but I love pizza, and everything about it. You can either toss a thin crust, medium crust, or heck even go deep dish, and the toppings can get at simple as sauce and basil with a bit of cheese, or heck, even something as creative as the feta and grape pizza.

Our standard pizza has been a pepperoni, mushroom, and onion pizza, but personally I like loading one up with some hot Italian sausage, garlic, pepperoni, and black olives, even the occasional bell pepper tossed into the mix makes me happy. As I was making the pizzas, a thought came into my head. It could have been that I recently made the buffalo chicken mac and cheese pizza where mac and cheese was running through my mind, not sure, but I thought about making a mac and cheese that was loaded with everything I wanted in my pizza, hence the loaded pizza mac and cheese.

Loaded Pizza Mac and Cheese

Let’s get started.


  • 3 cups of elbow macaroni, cooked right before al dente
  • 2 tbsp unsalted butter
  • 2 tbsp all purpose flour
  • 2 cups of milk
  • 3 hot Italian sausages, casings removed, cooked, crumbled, drained
  • 1 small onion, minced
  • 2 cloves of garlic, minced
  • 2 oz can sliced black olives, drained
  • 15 oz can of tomato sauce
  • 1 cup of small pepperoni slices
  • 1/2 cup of shredded mozarella cheese
  • 1 1/2 cup of shredded colby jack cheese

Start by making the base for the mac and cheese. Cook your pasta, drain, and set it to the side.

To a sauce pot add the butter and cook on medium heat until it is melted. Toss in the flour, and give a good stir using a wooden spoon of course. Continue cooking for a few minutes, stirring, and cook the flour out. Pour in the milk, and continue to stir until the sauce gets nice and thick.

Preheat your oven to 375 degrees.

Add the noodles to a large mixing bowl, and add in the minced onion and garlic. Top with the tomato sauce, and cheeses, then pour the sauce over the top. Top with the olives, Italian sausage, and pepperoni. Use that wooden spoon and give a good stir to incorporate all of the ingredients.

Pour this into a large casserole dish, and cover with aluminum foil. Place in the oven for 30 minutes, then when done, uncover and cook another 10 minutes.

Loaded Pizza Mac and Cheese Ingredients

Remove from the oven and let sit for about 20 minutes to let things sit.

Plating is easy. Get a nice scoop out of the dish and place on your plate. There is nothing fancy to the plating here, and you will note that at first bite you get that great aroma from what you would expect in a supreme pizza, but everything you wanted in a mac and cheese! Give this one a shot, and make it your own. Take what you want in your pizza and make a mac and cheese out of it! Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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