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HOME ALONE SPECIAL

cook:

2 h

Picture for Home Alone Special

1,626,343 views  If you ever find yourself left home alone, try out our recipes for pizza, mac and cheese, and ice cream – all made with the help of everybody’s best friend, the blender!

4 servings

US

original

metric

INGREDIENTS

For the Little Nero’s Pizza

For the Little Nero’s Pizza

Store  bought pizza dough (~1 lb)

Store bought pizza dough (~1 lb)

As needed bread flour

As needed bread flour

As needed Pizza Sauce (see recipe below)

As needed Pizza Sauce (see recipe below)

As needed freshly grated low  moisture mozzarella cheese

As needed freshly grated low moisture mozzarella cheese

For the Pizza Sauce

For the Pizza Sauce

(14 ounce) peeled San Marzano tomatoes

1 can (14 ounce) peeled San Marzano tomatoes

garlic

2 cloves garlic

dried oregano

1 tsp dried oregano

dried basil

½ tsp dried basil

To taste kosher salt

To taste kosher salt

For the Blender Mac and Cheese

For the Blender Mac and Cheese

yolks, beaten

3 yolks, beaten

dijon mustard

1 tsp dijon mustard

Optional:  cayenne pepper

¼ tsp Optional: cayenne pepper

mild yellow cheddar, divided

12 oz mild yellow cheddar, divided

whole milk

4 cups whole milk

short pasta

16 oz short pasta

To taste kosher salt

To taste kosher salt

For the No Churn Ice Cream Sundae

For the No Churn Ice Cream Sundae

whole milk, divided

500 g whole milk, divided

granulated sugar

130 g granulated sugar

kosher salt

¾ tsp kosher salt

xanthan gum

½ tsp xanthan gum

heavy cream, cold

450 heavy cream, cold

vanilla extract

1 tsp vanilla extract

cocoa powder, sifted

25 g cocoa powder, sifted

whipped cream

whipped cream

maraschino cherries

maraschino cherries

chocolate sauce

chocolate sauce

DIRECTIONS

1.

For the Little Nero’s Pizza

1.

Shape the dough into a taught ball. Cover with an overturned bowl or well-floured covered container, and allow the dough to proof at room temperature for 1-2 hours or until doubled in size.

Store  bought pizza dough (~1 lb)

Store bought pizza dough (~1 lb)

As needed bread flour

As needed bread flour

2.

During the last 30 minutes of prooding, preheat the pizza oven to 700°F

3.

Flour both your work surface and the dough itself and pat the dough out as wide as possible with your fingers.

As needed bread flour

As needed bread flour

4.

Roll the dough out in two directions, leaving a small hump in the middle. Then, turn the dough 90 degrees and roll out the hump to form a relatively perfect circle.

5.

Begin gently and slowly stretching the dough by passing it knuckle over knuckle until it is as thin as you can get it, which in this case, is about 14-16 inches wide. Place the stretched out dough on a generously floured pizza peel.

6.

Add a layer of a thin layer of sauce and top with low moisture mozzarella cheese.

As needed Pizza Sauce (see recipe below)

As needed Pizza Sauce (see recipe below)

As needed freshly grated low  moisture mozzarella cheese

As needed freshly grated low moisture mozzarella cheese

7.

Place the pizza in the preheated pizza oven for 5-7 minutes. Rotate the pizza often and make sure to pop any air bubbles before taking it out of the oven once the exterior is deeply browned and the cheese is melted and golden brown.

8.

Let the pizza rest for 5 minutes before slicing and serving.

9.

For the Pizza Sauce

1.

Combine all of the ingredients in the base of a high-powered blender.

(14 ounce) peeled San Marzano tomatoes

1 can (14 ounce) peeled San Marzano tomatoes

garlic

2 cloves garlic

dried oregano

1 tsp dried oregano

dried basil

½ tsp dried basil

To taste kosher salt

To taste kosher salt

2.

Blend for 15-30 seconds or until mostly smooth with some texture remaining.

3.

Optionally, cook the sauce in a medium sauce pot for 30 minutes.

4.

Cool the sauce to room temperature (if applicable), then set aside until ready to use or store in the refrigerator for up to 5 days.

5.

For the Blender Mac and Cheese

1.

In this order, add the egg yolks, mustard, cayenne pepper (if using), and 2/3 of the cheese to the base of a high-powered blender.

yolks, beaten

3 yolks, beaten

dijon mustard

1 tsp dijon mustard

Optional:  cayenne pepper

¼ tsp Optional: cayenne pepper

mild yellow cheddar, divided

8 oz mild yellow cheddar, divided

2.

Bring the milk to a boil in a high-walled skillet or sauce pot. Add the pasta and cook until al dente according to the box instructions.

whole milk

4 cups whole milk

short pasta

16 oz short pasta

3.

Drain the pasta, making sure to reserve all of the milk. Reserve the pasta in the same skillet or pot.

4.

Begin blending the contents of the blender on medium-high speed while slowly streaming in the hot milk.

5.

Continue blending the sauce until it is homogenous, about 30 seconds.

6.

Add the sauce back to the pan or pot with the al dente pasta. Stir to combine and then optionally, cook the sauced-pasta over low heat until the desired consistency is reached.

7.

Turn off the heat (if applicable), stir in the reserved cheddar cheese, and cover the pot. Allow the mac and cheese to sit for 5 minutes before serving.

mild yellow cheddar, divided

12 oz mild yellow cheddar, divided

8.

For the No Churn Ice Cream Sundae

1.

Combine half of the milk, sugar, salt, and xanthan gum in a blender. Blend for 2 minutes or until the xanthan gum is well incorporated and the sugar is dissolved.

whole milk, divided

250 g whole milk, divided

granulated sugar

130 g granulated sugar

kosher salt

¾ tsp kosher salt

xanthan gum

½ tsp xanthan gum

2.

Pour the milk mixture into a large bowl. Stir in the heavy cream, vanilla extract, and remaining milk.

heavy cream, cold

450 heavy cream, cold

vanilla extract

1 tsp vanilla extract

whole milk, divided

250 g whole milk, divided

3.

Divide the ice cream base into two equal portions. Stir the cocoa powder into one of the portions.

cocoa powder, sifted

25 g cocoa powder, sifted

4.

Refrigerate both ice cream bases until completely cool.

5.

Pour the cooled ice cream bases into two small ice cube trays. Freeze the mixture until completely solid, about 4 hours.

6.

When ready to “churn,” allow the frozen ice cream base to thaw at room temperature for 20-30 minutes, then add them to the base of a high-powered blender. Blend the frozen cubes until completely smooth, about 45 - 60 seconds.

7.

Freeze overnight in an ice cream container, then serve with whipped cream, cherries, and chocolate sauce.

whipped cream

whipped cream

maraschino cherries

maraschino cherries

chocolate sauce

chocolate sauce

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