Mac & Bleu Cheese (Filling/Topping for Pizza)

I can pretty safely say that I had never had cheese cooked as a sauce growing up.
When we were still living in Japan, I asked my husband, my boyfriend back then, what kind of food he used to like as a kid.  One of the answers was Macaroni & Cheese.  I simply could not picture how melted cheese could coat macaroni nicely without curdling or getting partially lumpy or chewy.  Moving to the States, I was so thrilled to finally try Macaroni & Cheese.  Yes, that one, the one that comes in a dark blue box with a picture of vivid orange macaroni.  I don’t deny that at that moment I did not know how to react, but after a few scoops, I loved it.  I still believe that orange powder that comes in a packet has something that’s mentally addicting.

With the love for instant Mac & Cheese growing in me, I started making my home style Mac & Cheese.  Observing tons of great food bloggers’ and food web sites’ recipes, and of course with errors and corrections, this is so far the best one of mine.

I put it in home made deep dish pizza and topped it off with Basic Italian Tomato Sauce.


Mac & Bleu Cheese (Filling/Topping for Pizza)

Mac & Bleu Cheese (Filling/Topping for Pizza)
Recipe Type: Main
Author: NorikoBurky
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Serves: 4
Hearty and fulfilling homemade macaroni & cheese.
  • 1 1/2 cups uncooked macaroni
  • 2/3 cup crumbled bleu cheese
  • 2/3 cup heavy cream
  • 3/4 cup sour cream
  • 1/2tsp garlic paste
  • 1/4tsp black pepper
  1. Cook macaroni to al dente according to the package instruction. Drain.
  2. In a 3 qt. pot, heat all the rest of the ingredients over medium heat.
  3. Add cooked macaroni and combine well.
Google Recipe View Microformatting by Easy Recipe


This stuffed pizza was a big hit in my family and has become one of our favorite combinations right away.  I put chipotle TABASCO on my slice.  I’m not a big fan of original TABASCO but this chipotle one is a completely different classification of hot sauce in my opinion.  Its smoky fume and mild spiciness adds a fantastic but not over-powering kick to this delicious meal.


About noriko

Hi all! My name is Noriko. I was born and raised in Japan. I moved to East Tennessee 10 yrs ago after marrying my husband. I always enjoyed a wide variety of international foods and living in the U.S. made it possible to explore even bigger variety. I would love to share my everyday, healthy, tasty, visually appealing yet cost conscious meals with you.
This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Reply

Your email address will not be published.

Rate this recipe: