Take dough out of fridge to come to room temperature.

Cook elbow macaroni according to package instructions. Drain and set aside.

In a medium saucepan, melt butter over medium heat. Stir in flour and cook for one to two minutes. Gradually whisk in milk and cook until thickened. Stir in cheddar and mozzarella cheese until melted and creamy. Season with salt and pepper. Add cooked macaroni and mix well.

Preheat oven to 475 degrees Fahrenheit (245 degrees Celsius). Place a pizza stone or baking sheet in the oven to heat.

Roll out the room-temp store-bought dough on a floured surface to your desired thickness. Transfer to Gefen Parchment Paper for easy handling. Spread a thin layer of mac ’n cheese over the dough, leaving a border for the crust. Sprinkle mozzarella and cheddar cheese on top.

Carefully transfer the pizza (on parchment) to the preheated stone or baking sheet. Bake for 10–12 minutes, or until the crust is golden and the cheese is bubbly.