Baked Pizza Mac Rezept

Transform your weeknight meal with this cheesy, gooey Baked Pizza Mac! A fun twist on classic mac and cheese, this recipe combines the comfort of macaroni and cheese with the savory deliciousness of pizza. Ready in under 30 minutes, it's the perfect easy dinner for families and busy weeknights.

Vorbereitung 15 Min.
Kochzeit 30 Min.
Kalorien 537.1 kcal
Eiweiß 70g
Bewertung Sei der Erste
Baked Pizza Mac 187

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Zutaten für Baked Pizza Mac

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Zubereitung von Baked Pizza Mac

  1. Preheat oven to 400°F (200°C).
  2. Prepare your favorite boxed macaroni and cheese according to package directions. Set aside 1/4 cup of the prepared mac and cheese.
  3. In a large bowl, combine the cooked macaroni and cheese (excluding the reserved 1/4 cup), 2/3 cup of cooked pizza toppings (such as pepperoni or sausage), 1/2 cup pizza sauce, 1 large egg, and your desired seasonings (salt, pepper, garlic powder, etc.). Mix well.
  4. Pour the macaroni and cheese mixture evenly into a greased 9-inch pie plate.
  5. Top with the remaining 1/3 cup of cooked pizza toppings and the reserved 1/4 cup of pizza sauce.
  6. Sprinkle generously with 1 cup of shredded mozzarella cheese (or your preferred cheese).
  7. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and golden brown.
  8. Let stand for 5 minutes before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

36 g

Sugar

41g

Fat

49g

Carbs

13g

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Baked Pizza Mac?

Baked Pizza Mac dauert insgesamt etwa 45 Minuten – ungefähr 15 Minuten Vorbereitung und 30 Minuten Kochzeit.

Wie viele Kalorien hat Baked Pizza Mac?

Baked Pizza Mac hat etwa 537.1 Kalorien pro Portion, mit ungefähr 70 g Eiweiß, 13 g Kohlenhydraten und 37 g Fett.

Welche Zutaten brauche ich für Baked Pizza Mac?

Die wichtigsten Zutaten für Baked Pizza Mac sind Pizza Sauce, Macaroni & Cheese Dinner Mix, Ground Beef, Egg, Dried Basil Leaves, Garlic Powder. Die vollständige Liste mit Mengenangaben findest du oben.

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