Pairs With

Ultimate Mac-N-Cheese Pizza

Olive oil (needed for greasing pizza pans)
2 (12 inch) Gourmet Pizza Crusts (Boboli or Mama Mary’s Style)
16 oz elbow macaroni (the kind with ridges holds the cheese sauce nicely)
1 cup shredded Sharp Cheddar
½ cup shredded Swiss cheese
½ cup shredded Monterey Jack
8 oz cream cheese, cut up in small cubes
8 oz sour Cream
1 cup unsalted Butter—divided use = ½ c and ½ c
1/2 cup- flour
4 cup milk
1 tsp salt
1 tsp white pepper
1 tsp onion powder
2 tbsp chopped parsley
2 tsp instant chicken-flavored bouillon granules (can substitute 2 bouillon cubes instead)
1 ½ cup (approx) – Italian Blend cheese (just enough to sprinkle lightly overtop of both pizzas)

Preheat oven to 375 degrees F.
Using a little olive oil, grease 2 (12-inch) round pizza pans and place your store-bought prepared pizza crusts onto them.
Cook macaroni according to package directions; when cooked, drain well and set aside.
While macaroni is cooking, make the sauce: Melt the 1/2 cup butter and stir in the flour until smooth. Gradually blend in the milk. Heat mixture to a boil, stirring constantly, and cook until sauce thickens. Add the Cheddar, Swiss, and Monterey Jack cheeses, cream cheese, sour cream, salt, pepper, onion powder, and parsley and mix together until all the cheeses are melted and well blended.
Pour the sauce over the cooked and drained macaroni and mix well.
Divide the prepared Mac-N-Cheese mixture in half and spoon into your pizza crusts.
Melt the other ½ cup of butter and add the bouillon granules/cubes to dissolve; divide mixture and sprinkle over top of the Mac-N-Cheese.
Finish pizzas by lightly sprinkling with an Italian Blend cheese.
Bake in preheated 375 degree oven approximately 30 to 35 minutes, or until perfectly golden brown. Makes 2 pizzas–16 servings.
Note: These pizzas will freeze well and reheats in the oven (or toaster oven) very nicely! You can cut them up in smaller appetizer sizes too.