Cook Time: 17 - 18 min
Total Time: 23 min
Cook Temp: 450°
Preheat the oven to 450˚F and arrange the oven racks toward the center. Prepare cheese. Shred Dubliner and white cheddar cheese using a box grater.
Bring a large pot of salted water to a boil. Once boiling, add elbow macaroni and cook to al dente according to package directions (about 6-7 minutes). Strain and rinse thoroughly. Set aside.
Meanwhile, place pizza in the oven directly on the oven rack and bake for 17-18 minutes, or until the crust is golden brown.
Return the pot to the burner and heat over medium. Add butter, milk, and salt and pepper. Bring to a low simmer.
Once warm, add ½ the grated cheese, and stir until completely melted. Add remaining ½ of cheese, setting aside about ½ cup for later. Stir until completely melted and silky smooth.
Add cooked macaroni to the melted cheese mixture, and stir until evenly coated.
Note: if the cheese is stringy, keep the pan over low heat and add more butter, 1 tablespoon at a time until the macaroni and cheese is creamy.
Spoon the macaroni and cheese over the cooked pizza and top with the reserved ½ cup of cheese. Turn the oven to broil on high and place the pizza on the rack closest to the top. Broil for 2-3 minutes or until the cheese is bubbly and lightly browned.
Remove from the oven, top with parsley, and cool for 2-3 minutes before slicing into squares and enjoying!
12″ HRI Classic Cheese Pizza
¼ cup parsley, chopped
1/2 lb white cheddar
½ lb Dubliner cheese
1/2 lb elbow macaroni or shells
1 ½ cup whole milk
4 tbsp butter
1 tsp salt
½ tsp black pepper