# Components:
→ 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, to taste
08 - Black pepper, to taste
→ Alfredo Sauce
09 - ¼ cup Alfredo sauce
10 - 1 garlic clove, minced
11 - 2 tablespoons grated Parmesan cheese
→ Pizza Toppings
12 - ½ cup mini pepperoni slices (omit for vegetarian option)
13 - ¼ cup diced bell pepper
14 - ¼ cup sliced black olives
15 - 2 tablespoons chopped fresh basil or parsley
→ Muffin Assembly
16 - 1 can refrigerated pizza dough (13.8 oz)
17 - Olive oil, for greasing
18 - ¼ cup shredded mozzarella cheese, for topping
# Method:
01 - Preheat oven to 375°F. Grease a 12-cup muffin tin lightly with olive oil or nonstick spray.
02 - Cook elbow macaroni in a large pot of salted boiling water for 6–7 minutes until al dente. Drain thoroughly and set aside.
03 - In a saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute. Add milk gradually, whisking until mixture thickens and is smooth, approximately 3–4 minutes.
04 - Stir cheddar and mozzarella cheese into the sauce until melted. Season lightly with salt and black pepper.
05 - Add Alfredo sauce, minced garlic, and grated Parmesan cheese to the sauce. Mix thoroughly until fully combined.
06 - Stir the cooked macaroni into the cheese-Alfredo sauce to coat evenly. Fold in mini pepperoni (if using), diced bell pepper, and sliced black olives.
07 - Unroll the pizza dough and divide into 12 equal squares. Press one square firmly into each muffin cup, ensuring the bottom and sides are lined.
08 - Transfer the mac and cheese mixture into the dough-lined muffin cups, filling each nearly to the top. Sprinkle remaining shredded mozzarella over each muffin.
09 - Bake for 18–20 minutes or until dough is golden brown and filling is bubbly and lightly toasted on top.
10 - Allow muffins to cool for 5 minutes prior to removing from tin. Garnish with chopped fresh basil or parsley and serve warm.
