Looking for a delicious cake to bake for a friend who doesn’t like sweets? This new way to enjoy macaroni and cheese has a delicious golden crust in every bite!
I’ve reimagined a mac and cheese casserole, and turned it into an easy-to-make, delicious cake. That’s right, there’s finally an alternative recipe for people who love traditional macaroni and cheese, but wish it was a little higher in carbs. I’m kidding, of course, but that’s how some of our more skeptical viewers might see this, which will be lost entirely. This is a piece of cake that happens to taste like mac and cheese.
How to Make a Delicious Mac and Cheese Cake
You’ll find the full step-by-step recipe below — but here are some helpful chef’s notes:
. This isn’t your mama’s mac and cheese: In a perfect world, this new concoction wouldn’t be compared to the classic mac and cheese, and would only be judged on its own merits, of which there are plenty.
. Don’t worry about the white sauce: This is very easy to prepare, and there is no need to make the white sauce beforehand. That’s usually the step that keeps most people from making mac and cheese from scratch, but here, we just throw it all in a bowl, mix, and bake.
. Feel free to make it your own: As I mentioned, this is an experiment, and while very successful, as always, I welcome any and all attempts to improve the concept. Maybe more dairy, or different dairy, or fully cooked macaroni? If you change it, I’d love to hear about the results. Also, I think this technique would work with different macaroni, or other types of cheese, and I might test this theory in the future.
No matter what macaroni or cheese you use, I really hope you try this soon. Enjoy!
. 1 1/4 cups plain yogurt
. 2 large eggs
. 1 teaspoon kosher salt
. 1/2 teaspoon freshly ground black pepper
. 1 teaspoon white sugar
. cayenne to taste
. 1 cup plus 2 tablespoons of self-rising flour
. 6 oz grated Cheddar cheese, divided
. 2 tablespoons green onions, add more for garnish
. 1 cup elbow macaroni
. 1/4 cup melted butter, add more for lubrication
. 1/4 cup reserved pasta water
Grease an 8-inch or 9-inch cake pan with butter. Cut a round piece of parchment paper to fit the bottom.
Preheat the oven to 425 degrees F (220 degrees C).
Combine the yogurt, eggs, salt, pepper, sugar, and cayenne in a bowl and whisk thoroughly. Add the flour, and 5 ounces of Cheddar cheese, saving 1 ounce for the top. Add green onions, and mix well with a spatula.
Bring a large pot of salted water to a boil. Cook elbow macaroni in boiling water, stirring occasionally, until tender and firm to the bite, about 30 seconds shorter than indicated in package directions. Drain in a colander, reserving 1/4 cup of the cooking water. Don’t let the macaroni sit and dry out.
Add the melted butter to the mixture, followed by the freshly drained macaroni, reserving 1/4 cup of the pasta water (not shown in the video). Mix well with a spatula, and then transfer to the prepared cake pan. Smooth the surface, and cover with the remaining 1 ounce of Cheddar cheese, and a few shakes of cayenne.
Bake in the preheated oven until the cheese is lightly browned and the cake is set, about 25 minutes. Serve hot, warm, or at room temperature garnished with green onions.
Instead of self-raising flour you can use all-purpose flour plus 1 1/2 teaspoons of baking powder.