Preheat oven to 425. Bring pot of salted water to a boil.
Boil macaroni for 5 minutes.*
Drain macaroni and transfer to large bowl. In pot you boiled pasta in, whisk together almond milk and mac and cheese powder over medium / high heat for 3 minutes.
Once cheese sauce has thickened, stir in macaroni, heat until combined. Set prepared mac and cheese aside.
In a small bowl, combine butter, garlic, and parsley.
Spread garlic butter evenly across the pizza crust, all the way to the edges.
Top pizza crust with half the cheese.
Add as much mac and cheese as you'd like to the crust, then top with rest of cheese and more parsley flakes.
Bake at 425 for 15 minutes, or until cheese is melted and crust is golden brown.**
1/2 cup Nooch
1/2 cup Flour
1 tbsp Sugar
1 tbsp Pepper
1 tbsp Paprika
1 tbsp Onion Powder
1 tbsp Garlic Powder
2 tsp Parsley Flakes
1/2 tsp Turmeric
Combine all ingredients in airtight jar and shake!
*I cook my macaroni for 5 minutes since I like it firm. It cooks more in the oven, so adjust cook time according to your pasta texture preference.
**Cook times depend on the type of pizza crust you use. If using a precooked crust, you don’t need to bake it too long, just until cheese melts.
You can add any toppings you like in addition to the mac and cheese. Buffalo flavoured anything would go really well with it!