Pizza Pie Mac & Cheese

Creamy mac and cheese “crust” stuffed with vegan mozzarella, mushrooms and olives topped with herb crushed tomatoes.
  • 15
    Prep Time
  • 60
    Cook Time
  • x8
  • 2 boxes Classic Cheddar Style Modern Table Vegan Mac
  • Vegan Butter, 4 TBSP
  • Vegan Milk, 2/3 cups
  • Vegan Mozzarella, shredded, 1 cup
  • Mushrooms, sliced, 5 each
  • Black olives, sliced ¼ cup
  • Tomato Sauce, 1 cup

Tomato Sauce Ingredients

  • Whole Tomatoes, 1 - 28 ounce can
  • Onion Powder, 1 tsp
  • Garlic Powder, 1 tsp
  • Kosher Salt, 1 tsp
  • Black Pepper, ½ tsp
  • Oregano, leaves, dried, ½ tsp
Buy the Noodles
  1. Preheat oven to 400°F
  2. Empty can of tomatoes into a bowl. Crush the tomatoes with your hands or a back of a wooden spoon
  3. Add remaining ingredients to the tomatoes. Measure out 1 cup of sauce to top the pizza and place remaining sauce in the refrigerator.
  4. Prepare Modern Table Classic Cheddar Style per package instructions
  5. Grease a round cake pan
  6. Place prepared mac and cheese into pan. Spread evenly working from the middle of the pan out and pushing mac and cheese up the sides of the pan
  7. Evenly cover base of the mac and cheese with vegan mozzarella shreds
  8. Cover cheese with mushrooms and black olives
  9. Top with tomato sauce
  10. Bake in oven for 1 hour or until the mac and cheese on the sides has browned and cheese is melted
  11. Remove from oven and let rest for 10 minutes before serving
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