Main Dishes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes Savory Mac and Cheese Cake 4.4 (9) 9 Reviews 2 Photos 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! By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on May 2, 2023 Save Rate Print Share Add Photo 2 2 Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins Servings: 6 Yield: 6 slices Jump to Nutrition Facts Jump to recipe I’ve re-imagined the mac and cheese casserole, and turned it into an easy to make, savory cake. That’s right, there’s finally an alternative recipe for people who like traditional macaroni and cheese, but wish it were a little higher carb. I kid, of course, but that’s how some of our more skeptical viewers might see this, which would be completely missing the point. This is a slice of cake that just happens to taste like mac and cheese. How to Make Savory Mac and Cheese Cake You’ll find the full, step-by-step recipe below — but here are some helpful chef’s notes: This ain’t your mama’s mac and cheese: In a perfect world, this new concoction wouldn’t be compared to classic mac and cheese, and would simply be judged on its own merits, of which there are many. Don’t worry about the white sauce: This is very simple to prepare, and doesn’t require making a white sauce first. That’s usually the step that stops most folks from making mac and cheese from scratch, but here, we’re pretty much just tossing everything in a bowl, mixing, and baking. Feel free to make it your own: As I mentioned, this was an experiment, and while very successful, as usual, I welcome any and all attempts to improve on the concept. Maybe more dairy, or different dairy, or fully cooked macaroni? If you do tweak this, I’d love to hear about the results. Also, I think this technique would work with a different macaroni, or other types of cheese, and I might test this theory next time. No matter what macaroni or cheese you use, I really do hope you give this a try soon. Enjoy! More recipes: Try the latest and greatest recipes from Chef John! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 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 self-rising flour 6 oz grated Cheddar cheese, divided 2 tablespoons green onions, plus more for garnish 1 cup elbow macaroni 1/4 cup melted butter, plus more for greasing 1/4 cup reserved pasta water Directions Generously grease an 8-inch or a 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 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. 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. 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. 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. I Made It Print Nutrition Facts (per serving) 355 Calories 20g Fat 29g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 355 % Daily Value * Total Fat 20g 25% Saturated Fat 11g 56% Cholesterol 113mg 38% Sodium 793mg 34% Total Carbohydrate 29g 11% Dietary Fiber 1g 4% Total Sugars 4g Protein 15g 29% Vitamin C 1mg 1% Calcium 383mg 29% Iron 2mg 10% Potassium 204mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.