Creamy macaroni, zesty pepperoni, and gooey mozzarella baked in crisp pizza dough; ideal for parties.
# What You'll Need:
→ Mac and Cheese
01 - 1 cup elbow macaroni
02 - 1 cup whole milk
03 - 1 tablespoon unsalted butter
04 - 1 tablespoon all-purpose flour
05 - 1 cup shredded sharp cheddar cheese
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Bombs
08 - 1 can (14 oz) refrigerated pizza dough
09 - 12 slices pepperoni
10 - 12 cubes (about 2/3 inch) low-moisture mozzarella cheese
11 - 2 tablespoons grated Parmesan cheese
12 - 1 tablespoon melted butter
13 - 1/2 teaspoon dried Italian herbs
# Steps to Follow:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Boil elbow macaroni in salted water following package directions. Drain and set aside.
03 - In a saucepan over medium heat, melt unsalted butter. Whisk in flour and cook for 1 minute. Gradually pour in milk, whisking continuously until sauce thickens, about 2 minutes.
04 - Remove saucepan from heat and stir in shredded sharp cheddar cheese, salt, and ground black pepper until smooth. Fold in cooked macaroni. Let mixture cool for 10 minutes.
05 - Unroll pizza dough and cut into 12 equal squares using a sharp knife.
06 - Place 1 tablespoon cooled mac and cheese in the center of each dough square. Top with 1 slice pepperoni and 1 cube mozzarella cheese. Gather dough around filling and pinch to seal tightly.
07 - Arrange bombs seam-side down on the prepared baking sheet. Brush tops with melted butter, sprinkle with grated Parmesan cheese, and dust with dried Italian herbs.
08 - Bake in preheated oven for 18 to 20 minutes, until golden brown. Cool for 5 minutes before serving.
