Mac N’ Cheese Pizza Pie!

It’s been a long time since I have done a recipe post so I thought it was high time to write one! Last year I created this Mac N’ Cheese Pizza but since then I have tweaked the recipe  a little bit and enjoy it 10x more now! As always my recipes are Gluten and Dairy free but you can substitute any of it for the real stuff and I’m sure it will be just as delicious!

The Mac N’ Cheese Pizza Pie

Ingredients:

IMG_4991{ UDI’s Pizza Crust, Daiya Cheddar Style Shreds, Smart Balance Buttery Spread-Light with Flaxseed oil, Sea Salt, Pepper, Oregano, and Basil. Brown rice noodles,  Olive oil, not pictured.}

1. Boil the noodles until fully cooked, drain, return to pot but turn the knob down to a low/medium. {If you are not a gluten and dairy free individual you could always just use a box of Kraft or my favorite {pre- GF and DF} Amy’s Organics White Cheddar Mac N’ Cheese}

2. Preheat oven to whatever temperature the pizza crust needs. {Mine is 375}

3. Combine buttery spread and a handful of Daiya cheddar style shreds in the pot. {This part is more about your preference so play around and see what you like!} Stir noodles until both melt {cheese takes longer}, and make sure it is a constant stir otherwise the cheese will burn to the bottom and you might as well just throw it out then!

4. Spread a couple drops of olive oil on the pizza crust then take another handful of Daiya and evenly spread onto crust as well. {At this point if you are NOT dairy free I would suggest taking Velveeta cheese and spreading that on the crust as you would with pizza sauce, I’m sure it would be delicious!}

5. Layer the mac n’ cheese onto the crust evenly, pop into the oven, and keep an eye on it just in case the noodles look like they are getting too crispy.

 

IMG_4994

IMG_4995

Yum this is making me hungry again! I hope you enjoy this recipe, good luck! Here’s to a week of good food, old friends catching up, wonderful weather, and hopefully wearing my new cowboy boots! Much Love, Jenny!

 

 

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