Creamy pasta, pizza dough, and cheese meld into savory, handheld muffins perfect for snacks or quick meals.
# What You’ll Need:
→ Pasta
01 - 1 ½ cups uncooked elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 1 cup whole milk
05 - 1 cup shredded sharp cheddar cheese
06 - ½ cup shredded mozzarella cheese
07 - Salt and black pepper, to taste
→ Alfredo Sauce
08 - ¼ cup Alfredo sauce
09 - 1 garlic clove, minced
10 - 2 tablespoons grated Parmesan cheese
→ Pizza Toppings
11 - ½ cup mini pepperoni slices (optional, omit for vegetarian)
12 - ¼ cup diced bell pepper
13 - ¼ cup sliced black olives
14 - 2 tablespoons chopped fresh basil or parsley
→ Muffin Assembly
15 - 1 can (13.8 oz) refrigerated pizza dough
16 - Olive oil, for greasing
17 - ¼ cup shredded mozzarella cheese (for topping)
# How to Make It:
01 - Preheat oven to 375°F. Grease a 12-cup muffin tin with olive oil or nonstick spray.
02 - Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, 6 to 7 minutes. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Add flour and whisk constantly for 1 minute. Gradually pour in milk, whisking until smooth and thickened, 3 to 4 minutes.
04 - Stir in shredded cheddar and mozzarella until melted. Season with salt and black pepper.
05 - Add Alfredo sauce, minced garlic, and grated Parmesan to the cheese sauce. Mix until fully blended.
06 - Fold cooked macaroni into the sauce, ensuring all pieces are coated. Stir in mini pepperoni, bell pepper, and black olives.
07 - Unroll pizza dough and cut it into 12 equal squares. Press each square firmly into muffin cups, lining bottoms and sides.
08 - Spoon the macaroni mixture into each dough-lined cup, filling nearly to the top. Sprinkle with extra mozzarella cheese.
09 - Place muffin tin in oven and bake for 18 to 20 minutes, until dough is golden and tops are bubbling and lightly browned.
10 - Let muffins cool for 5 minutes. Carefully remove from tin. Garnish with chopped basil or parsley and serve warm.
