# What You'll Need:
→ Pasta
01 - 1 1/2 cups elbow macaroni, uncooked
→ 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 - 1/2 cup shredded mozzarella cheese
07 - Salt, to taste
08 - Black pepper, to taste
→ Alfredo Sauce
09 - 1/4 cup Alfredo sauce (store-bought or homemade)
10 - 1 garlic clove, minced
11 - 2 tablespoons grated Parmesan cheese
→ Pizza Toppings
12 - 1/2 cup mini pepperoni slices (optional)
13 - 1/4 cup diced bell pepper
14 - 1/4 cup sliced black olives
15 - 2 tablespoons fresh basil or parsley, chopped
→ Muffin Assembly
16 - 1 can (13.8 ounces) refrigerated pizza dough
17 - Olive oil, for greasing
18 - 1/4 cup shredded mozzarella cheese, for topping
# Method:
01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin with olive oil or nonstick spray.
02 - Boil elbow macaroni in salted water for 6 to 7 minutes until al dente. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Whisk in flour and cook 1 minute. Gradually add milk, stirring constantly until smooth and thickened, about 3 to 4 minutes.
04 - Stir in cheddar and mozzarella cheeses until melted. Season with salt and black pepper.
05 - Add Alfredo sauce, minced garlic, and Parmesan cheese to cheese sauce. Mix until thoroughly blended.
06 - Gently fold cooked macaroni into the sauce. Stir in mini pepperoni (if using), diced bell pepper, and black olives.
07 - Unroll pizza dough and cut into 12 equal squares. Press each square into muffin tin wells, covering bottoms and sides.
08 - Distribute mac and cheese mixture evenly into dough-lined cups, filling nearly to the top. Sprinkle each with additional mozzarella cheese.
09 - Transfer to oven and bake 18 to 20 minutes, until dough is golden and tops are bubbly and lightly browned.
10 - Allow muffins to cool for 5 minutes. Carefully remove from muffin tin and garnish with chopped fresh basil or parsley. Serve warm.
