Savory Mac and Cheese Cake Recipe

Name: Savory Mac and Cheese Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 1 1/4 cups plain yogurt; 2 large eggs; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon white sugar; pinch cayenne; 1 cup plus 2 tablespoons self-rising flour (or all-purpose flour plus 1 1/2 teaspoons baking powder); 6 ounces grated cheddar cheese, divided (5 oz. for the batter and 1 oz. for the top); 2 tablespoons sliced green onions, plus more to garnish if desired; 1 cup dry elbow macaroni; 1/4 cup melted butter; 1/4 cup reserved pasta water (not shown in video)

Cook Time: 30 minutes

Ive re-imagined the mac and cheese casserole, turning it into an easy-to-make, savory cake. This recipe offers a delicious twist for those who love traditional macaroni and cheese but want something a bit different. Its not just a cake that tastes like mac and cheese its a whole new take on comfort food.

Heres the step-by-step guide to making your own savory mac and cheese cake:

Ingredients

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 pepper, 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

Step 1: Preheat the oven to 425F (220C). Grease an 8-inch or 9-inch cake pan generously with butter, then line the bottom with a round piece of parchment paper.

Step 2: In a large bowl, whisk together the yogurt, eggs, salt, pepper, sugar, and cayenne pepper until smooth.

Step 3: Add the self-rising flour and 5 oz of the grated Cheddar cheese (save 1 oz for topping), along with the green onions. Mix thoroughly using a spatula.

Step 4: Bring a large pot of lightly salted water to a boil. Cook the elbow macaroni in the boiling water for about 30 seconds less than the package instructions for al dente pasta. Drain the macaroni in a colander, reserving 1/4 cup of pasta water. Do not let the macaroni dry out.

Step 5: Add the melted butter to the batter, followed by the drained macaroni and reserved pasta water. Mix until the batter is smooth and everything is combined evenly.

Step 6: Transfer the batter to the prepared cake pan, smoothing the surface. Top with the remaining 1 oz of Cheddar cheese and a few shakes of cayenne pepper.

Step 7: Bake in the preheated oven for about 25 minutes, or until the cheese is lightly browned and the cake is set.

Step 8: Serve the savory mac and cheese cake hot, warm, or at room temperature, garnished with additional green onions.

Cooks Notes

If you dont have self-rising flour, you can substitute with all-purpose flour and 1 1/2 teaspoons of baking powder.

Nutrition Facts (per serving)

Calories: 355
Total Fat: 20g (25% Daily Value)
Saturated Fat: 11g (56% Daily Value)
Cholesterol: 113mg (38% Daily Value)
Sodium: 793mg (34% Daily Value)
Total Carbohydrates: 29g (11% Daily Value)
Dietary Fiber: 1g (4% Daily Value)
Total Sugars: 4g
Protein: 15g (29% Daily Value)
Vitamin C: 1mg (1% Daily Value)
Calcium: 383mg (29% Daily Value)
Iron: 2mg (10% Daily Value)
Potassium: 204mg (4% Daily Value)

Enjoy this savory mac and cheese cake, a delicious twist on a classic comfort food!

The Origins and Story Behind Savory Mac and Cheese Cake

The savory mac and cheese cake is a modern twist on the classic American comfort food, macaroni and cheese. While traditional mac and cheese has roots tracing back to European pasta and cheese dishes, it became an iconic American dish in the 19th century, popularized by recipes like those in Thomas Jeffersons collection. The cake version emerged as a creative innovation among home cooks and chefs seeking a more portable, sliceable, and visually appealing way to serve this creamy favorite. By transforming the creamy casserole into a baked, golden-brown cake, it combines the nostalgia of mac and cheese with the convenience and presentation of a pastry-like dish.

Regional Variations and Characteristics

While mac and cheese is beloved across the United States, regional adaptations influence the cake version as well. In the Midwest, for example, the cake often emphasizes sharp cheddar cheese for a bold, tangy flavor. In the South, it may include additional cheeses like gouda or pepper jack, as well as spices such as cayenne or paprika for a slightly smoky or spicy kick. Coastal regions sometimes add seafood elements or herbs for a fresher twist. The type of pasta used and the ratio of cheese to pasta can also differ, giving each version a unique texture and flavor profile depending on local preferences.

What Sets It Apart From Similar Dishes

The savory mac and cheese cake distinguishes itself from traditional mac and cheese casseroles and baked pasta dishes by its structure and presentation. Unlike casseroles that are typically served in a scooped portion, this dish is baked to hold its shape, allowing it to be sliced like a cake. It also balances the richness of cheese with a slightly firmer texture, preventing the overly creamy or mushy feel that can occur in conventional mac and cheese. This makes it ideal for parties, potlucks, or buffet-style settings where presentation and portion control are important.

Where Its Commonly Served

This dish is versatile and can appear in both casual and upscale settings. It is frequently found at church potlucks, family gatherings, brunches, and dinner parties. Because it can be served hot, warm, or even at room temperature, its an excellent option for catered events and picnics. Some restaurants have also embraced this innovation, serving individual mac and cheese cakes as appetizers, side dishes, or even as the centerpiece of comfort-food-inspired menus.

Interesting Facts About Savory Mac and Cheese Cake

The cake can incorporate a wide range of cheeses, from classic cheddar to Gruyre, gouda, or fontina, allowing chefs to experiment with flavor combinations.
It is surprisingly adaptable for dietary preferences; for instance, oat flour or gluten-free pasta can be used to accommodate gluten-sensitive eaters without sacrificing taste.
Despite its cake appearance, it remains a savory dish and has no relation to dessert cakes, though some playful variations might include sweet elements like caramelized onions.
The dishs portability and sliceable nature make it a hit at large gatherings, as it can easily be pre-sliced and served like finger food.
Some chefs even experiment with smoking the cake for added depth, mimicking flavors typically found in barbecue-inspired dishes.

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FAQ about Savory Mac and Cheese Cake Recipe

Store any leftover Savory Mac and Cheese Cake in an airtight container in the refrigerator for up to 3-4 days. Reheat slices in the microwave or oven. To reheat in the oven, cover with foil and bake at 350°F (175°C) for about 10-15 minutes or until heated through.

Yes, you can freeze the Savory Mac and Cheese Cake. Allow it to cool completely, then wrap it tightly in plastic wrap and foil before placing it in a freezer-safe container. It can be frozen for up to 2 months. To reheat, thaw in the fridge overnight and bake at 350°F (175°C) until warmed through.

Yes, feel free to experiment with different cheeses! Gruyère, fontina, or Gouda would all make excellent substitutions for cheddar. Just keep in mind that different cheeses may alter the texture and flavor slightly.

You can substitute all-purpose flour with self-rising flour, but if you don't have self-rising flour, you can use regular all-purpose flour combined with 1 1/2 teaspoons of baking powder. Other flour types like oat flour or gluten-free flour may work, but they might change the texture of the cake.

If you don't have green onions, you can substitute with regular onions, shallots, or even chives for a milder flavor. You can also omit them entirely if preferred.

Yes! To make the Savory Mac and Cheese Cake spicier, you can increase the amount of cayenne pepper or add chili flakes. Some people also enjoy adding hot sauce or diced jalapeños for an extra kick.

Yes, this dish can be prepared a day ahead. Simply follow the recipe up until the point of baking, then cover the prepared cake and refrigerate. When ready to serve, bake it as instructed. You may need to add a few extra minutes to the cooking time if it's been refrigerated.

To make the Savory Mac and Cheese Cake more savory, consider adding more garlic, mustard, or spices such as nutmeg or smoked paprika. You can also experiment with different types of cheese, like blue cheese or sharp cheddar, for a more intense flavor.

This dish pairs well with a light side salad, roasted vegetables, or even a slice of crusty bread. It's also a great addition to a brunch spread or a fun alternative to traditional macaroni and cheese at a party.

The texture is slightly denser than traditional macaroni and cheese because of the cake-like batter. It has a slightly firm and crumbly exterior with a soft, cheesy interior that holds its shape when sliced.

Comments

Eric Martin

02/03/2025 09:01:34 PM

I am continuing to experiment with this dish. I prefer my pasta without sugar. I hoped for less sweetness and more savory flavors. I incorporated gruyere, fontina, gouda, minced garlic, lemon juice, brandy, dijon mustard, and nutmeg, aiming for a fondue-like taste. Considering fondue is typically enjoyed with bread, I decided to blend all these elements together. I enjoyed the dish and would happily eat it cold. I look forward to further tweaking the recipe.

Nicole Baker

11/26/2023 12:37:09 PM

I really enjoyed the spicy kick from the cayenne in this dish. I doubled the amount called for in the recipe since I love spicy food, and it turned out great. Eating mac and cheese in cake form was a unique experience - it was a little drier than the classic version, so keep that in mind. Despite taking a bit longer to prepare than I prefer for dinner, the recipe was straightforward. I would definitely make it again!

Angela Turner

07/15/2024 01:03:23 AM

I was fascinated by this recipe. I substituted Oat Flour and included 2 teaspoons of baking powder. I also opted for Gouda, 1/4 cup of Feta, and a bit of sour cream. The texture and flavor turned out very well, but I do feel that it could use a bit more kick. I plan to add chili flakes and possibly garlic next time. I will definitely be making this recipe again.

Raymond Thompson

06/19/2023 05:11:35 PM

Great texture and flavor! Could use a bit more seasoning for an extra kick next time.

Christopher Campbell

05/16/2024 01:34:21 AM

We absolutely adored it! The recipe was simple and fast to prepare. Thanks a lot for sharing! :)

Jacob Sanchez

10/16/2024 12:45:37 PM

I tried out the recipe as instructed, but I ended up adding 8 oz of cheese instead of 5 oz and increased the scallions to 1/4 cup from the recommended 2 tablespoons. I feel like I might tweak the flour ratio next time as my dish turned out quite dense, although the flavor was still enjoyable.

Cynthia Brown

08/19/2023 07:13:07 PM

It was almost perfect. I decided to try it out for Mother's Day in 2023, and it exceeded my expectations. I added extra green onions, and I plan to include a can of mild green chilies next time. The pasta was a bit damp when I put it in, so I added the extra 1/4 cup of water as recommended. It came out of the pan easily and was simple to slice once it cooled down. I used a 9-inch cake pan, and it could easily serve 16 slices as a side dish. This dish could be a winner at the next church potluck. I'm extremely pleased with the outcome.

Larry Moore

11/06/2024 01:58:55 PM

Wonderful! This dish was absolutely delicious and surprisingly reminded me a lot of a cake. I followed the recipe as instructed but next time I'll add a bit more pasta water and cook the pasta for a shorter time. It's a versatile recipe that allows for experimenting with various flavors, fats, and cheeses. I divided it between two pans and it reheated perfectly in the air fryer, although it tastes just as good at room temperature. My husband loved it and was delighted to discover the second pan. Thank you, Chef John!

Susan Wright

02/27/2023 11:25:21 PM

Another one of Chef John's recipes that lived up to the hype. I made a few tweaks, like using light sour cream instead of yogurt, and adding an extra 1/4 cup of pasta water to keep the cake moist. I also baked it in a loaf pan instead of a round cake pan. The result? Simply delicious. This recipe is a straightforward way to make mac n' cheese, and next time I'm thinking of trying it in my smoker with some pecan wood for extra flavor. Can't wait!

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