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Chef Teach of Miami's World Famous House of Mac makes the ultimate comfort food by swapping in a layer of mac and cheese for the pizza crust. 

Swap Option: Try this with any protein or veggie that you would put on your favorite pizza.


  • 1 pound elbow macaroni 
  • 4 tablespoons butter 
  • 1 tablespoon flour
  • 1 quart heavy cream 
  • Garlic powder, to taste 
  • Freshly ground black pepper, to taste
  • Seasoning salt, to taste
  • 4 cups shredded extra sharp cheddar 
  • 1 cup shredded mozzarella, plus more for sprinkling
  • 1 cup shredded smoked Gouda 
  • 1 cup shredded fontina
  • 1 cup grated Parmesan , plus more for sprinkling
  • Ricotta cheese
  • Marinara sauce
  • Turkey pepperoni
  • Chopped cooked chicken sausage
  • ½ cup panko breadcrumbs


Serves: 4 to 6


Preheat oven to 350˚F. Butter a cast-iron skillet.

Cook macaroni according to package directions.

Meanwhile, start your roux: In a medium pot over low heat, melt the butter. Sprinkle in the flour, and whisk constantly until it makes a smooth, thick paste. Stir in the heavy cream, and whisk until smooth. Season with garlic powder, pepper and seasoning salt to taste. Add the extra sharp cheddar, mozzarella, smoked Gouda, fontina and Parmesan, stirring well between each addition until the sauce is smooth. Add a healthy dollop of ricotta, and stir entire mixture until smooth. 

Drain macaroni, and add to the cheese sauce. Toss gently until well combined. 

Pour mac and cheese into the prepared buttered skillet. Spoon a healthy layer of marinara sauce on top, then add turkey pepperoni and chicken sausage. Sprinkle with more Parmesan and mozzarella, then top with breadcrumbs. Bake for 25 minutes. Let cool 5 minutes before serving.