1 lb elbow pasta
2 1/2 cups shredded cheddar
4 oz cream cheese
2 cups milk
4 tbsp butter
14 oz can pizza sauce
2 cups shredded mozzarella
Preheat oven to 400°.
Cook pasta (cook a little less time then it calls for on the packaging, because it will cook more in the oven.)
In heavy bottom pan melt butter, once butter is melted add milk, stir constantly for about 5 minutes. Then add in your cheese, stir constantly so cheese doesn’t burn and cream cheese melts.
Once cheese is melted mix together with pasta.
Spray pizza pan with non stick spray or cover with non stick foilSpread mixture out onto pizza pan, then use any flat object (plate or pizza stone) press it down on top of pasta to create flat crust.
Bake for 15-20 minutes, or until edges are slightly brown.
Once you remove mac and cheese crust from oven spread on your pizza sauce, sprinkle with mozzarella and add on your pepperoni.
Bake for another 20 minutes or until cheese is melted.
Let pizza cool for 10 minutes, it will help keep the pizza from falling a part. When it’s hot it’s very soft as it cools, it will firm up.