Topping recipe

Mac & Cheese

White sauce, Low-moisture whole-milk mozzarella, Sharp cheddar, Macaroni and cheese, made loose, Black pepper, freshly ground. Scaled for 1 pie.

1 pieNew York14"White sauce

Build each pie

After the dough is shaped

1pie

Pizza size

sauce

White sauce

¼ cup60 g

Cheese

Low-moisture whole-milk mozzarella

about 3½ oz, grated (1 cup)100 g

Cheese

Sharp cheddar

about 3 oz, grated (¾ cup)80 g

Toppings

Macaroni and cheese, made looseElbows cooked 2 minutes short, in a cheddar sauce made with extra milk

about 1½ cups250 g

Finishing

Black pepper, freshly ground

a few grinds0.5 g

Chives, sliced

2 tsp2 g

Make the sauce

Scaled for 1 pie · 1 batch · Sauce recipe →

Combine cream and garlic in a small saucepan. Bring to a bare simmer over low heat and cook 8–10 min until thickened slightly and garlic is sweet. Off heat, whisk in parmesan, salt, pepper, and optional thyme. Cool completely before use — sauce thickens further as it cools.

Heavy cream

200 g

Garlic cloves, finely minced or confit8–10 cloves

30 g

Parmigiano-Reggiano, finely grated

50 g

Fine sea salt

2 g

Black pepper

1 g

Fresh thyme leavesOptional

1 g

Put it together

Once the sauce is made, for each pie

BeforeSpread the cream sauce thin and cover it with the mozzarella.
BeforeSpoon the mac and cheese over in an even layer, stopping an inch from the rim, and top with the cheddar.
AfterGrind over some pepper, scatter the chives and let it set three minutes before slicing.

Shopping list

For 1 pie

Heavy cream200 g

Garlic cloves, finely minced or confit30 g

Parmigiano-Reggiano, finely grated50 g

Fine sea salt2 g

Black pepper1 g

Fresh thyme leaves1 g

Low-moisture whole-milk mozzarella100 g

Sharp cheddar80 g

Macaroni and cheese, made loose250 g

Black pepper, freshly ground0.5 g

Chives, sliced2 g

Pair with

Make a New York–style dough to match. The calculator opens with New York pre-selected — pick portions and timing next.

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