mac and cheese pizza

Remember the other day when I tried dairy-free cheese in taquitos and I decided that vegan cheese isn’t all that bad when it’s done the right way?

Turns out mac and cheese can also be both vegan and delicious. It can be even more delicious if you spread it over pizza dough, sprinkle bread crumbs on top of it and bake it in the oven.

You know, just a normal meal.

I found this recipe for macaroni and cheese on the Daiya website. The only changes that I made were cutting the recipe size in half and omitting the nutritional yeast and vegan parmesan cheese.

I’m not sure why I love the Daiya in this macaroni and cheese while I’ve found it unappealing on pizzas in the past.

Maybe it’s because it’s mixed in with other ingredients in this dish. Maybe it’s the way it’s melted down with Earth Balance and milk. Whatever the reason, I like it much better.

Mac and Cheese Pizza
Recipe adapted from Cooking with Daiya

Printable recipe


  • 4 ounces dry macaroni pasta
  • 3/4 cup Daiya Cheddar Style Shreds
  • 3/4 cup Daiya Mozzarella Style Shreds
  • 1 1/2 tablespoons Earth Balance Natural Buttery Spread
  • 1 cup unsweetened rice milk
  • sprinkle of fresh ground black pepper
  • 1/2 cup panko bread crumbs
  • 1/2 teaspoon paprika
  • 1 pre-made pizza crust (or you can make your own, more on that below)
  • 1 tablespoon olive oil

Preheat your oven to 350 degrees fahrenheit and brush the outer edges of your pizza crust with the olive oil. If you want to make your own dough, I highly recommend this recipe from Jen over at The Baked Life.

Cook and strain the macaroni according to the package directions.

Melt the Earth Balance in a small pot over medium heat. Add in the rice milk, sprinkle of black pepper and two cheeses and cook for 2-3 minutes, stirring frequently.

Remove from heat, pour over the cooked macaroni and stir.

Spoon the macaroni and cheese on top of your pizza crust, spreading it evenly and stopping about 1 inch from the edges. Sprinkle with paprika and top with bread crumbs.

Bake for 15-20 minutes, until the cheese begins to brown.

Remove from oven and eat immediately. If you can somehow find enough inner strength to not devour the entire thing in one sitting, this pizza will also be very good the next day.

25 thoughts on “mac and cheese pizza

  1. Well, you’ve just made my inner fat kid happy.

    I’ve been keen on trying Daiya for a while now; I just wish it weren’t so danged expensive.

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  3. They have mac n’ cheese pizza down the street but I’ve never seen it done vegan. I imagine this being a hit at one of my next dinner parties/game nights!

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  5. Wow, mac n ch(r)eese pizza looks and sounds amazing! I have fallen in love with Daiya cheese, I try not to buy it often but it really tastes like real cheese (when melted anyway) without overdoing it on the soy. Thanks for this recipe, I will be trying this pizza this week (alright, tonight:)

  6. This has to be the MUST MAKE recipe of the century….I regained the 15 lbs I lost just reading this so it must be awesome.

  7. i love this! mac and cheese pizza was my favorite late-night college snack in madison, and though my cheese eating days are over, it’s great to know i have options!

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  10. Thank you, thank you, thank you!! I took your recipe, adapted it to the ingredients I had on hand and made it gluten free – it’s so good! I wrote about it in my blog as well, but I gave you credit and linked back to your site :)
    I’m so glad I stumbled on your blog, I’m now cyber stalking your blog on every outlet possible. (I hope that didn’t come off creepy!)

    • Hi Colie! I am soooo happy that you liked the pizza and were able to adapt it to be gluten free. Thank you so much for leaving your super nice comment. You are too adorable!

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