Looking for a savory cake to bake for that friend who is not into sweets? This new way to enjoy macaroni and cheese has a delicious golden crust in every bite!
Ingredients
- 1/4 cups plain yogurt: 1 piece
- eggs: 2 piece
- kosher salt: 1 tsp
- black pepper: 0.5 tsp (freshly ground)
- white sugar: 1 tsp
- cayenne: (to taste)
- plus 2 tablespoons self-rising flour: 1 cup
- oz grated Cheddar cheese: 6 piece (divided)
- green onions: 2 Tbsp (for garnish)
- elbow macaroni: 1 cup
- butter, plus more for greasing: 0.25 cup (melted)
- reserved pasta water: 0.25 cup
Metric Conversion
Stages of cooking
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Generously grease an 8-inch or a 9-inch cake pan with butter. Cut a round piece of parchment paper to fit the bottom.
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Preheat the oven to 425 degrees F (220 degrees C).
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Combine yogurt, eggs, salt, pepper, sugar, and cayenne in a bowl and whisk thoroughly. Add flour, and 5 ounces of Cheddar cheese, saving 1 ounce for the top. Add green onions, and mix thoroughly with a spatula.
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 30 seconds shorter than indicated in package directions. Drain into a colander, reserving 1/4 cup of cooking water. Do not let macaroni sit and get dry.
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Add melted butter to the batter, followed by the just drained macaroni, and reserved 1/4 cup of pasta water (not shown in the video). Mix thoroughly with a spatula, and then transfer into the prepared cake pan. Smooth out the surface, and top with remaining 1 ounce Cheddar cheese, and a few shakes of cayenne.
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Bake in the preheated oven until cheese is lightly browned and cake is set, about 25 minutes. Serve hot, warm, or at room temperature garnished with green onion. Cook's Note: Instead of self-rising flour you can use all-purpose flour plus 1 1/2 teaspoons baking powder.
