Mac and Cheese Cake
Generated on: May 1, 2024
Ingredients
pasta layer:
- Elbow macaroni500 g
- Salted water
cheese sauce:
- Butter50 g
- All-purpose flour2 tbsp
- Milk500 ml
- Sharp cheddar cheese300 g
- Gruyere cheese200 g
- Mustard powder1 tsp
- Cayenne pepper1 tsp
breadcrumb topping:
- Breadcrumbs100 g
- Parmesan cheese50 g
- Unsalted butter, melted25 g
for garnishing:
- Fresh parsley, chopped
Directions
- 1
Preheat the oven to 180°C and grease a springform cake tin.
- 2
Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside.
- 3
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly.
- 4
Gradually pour in the milk, whisking continuously until the mixture thickens.
- 5
Add the shredded cheddar and Gruyere cheeses, mustard powder, and cayenne pepper to the saucepan. Stir until the cheeses have melted and the sauce is smooth.
- 6
Combine the cooked macaroni with the cheese sauce, mix well, and pour into the prepared cake tin.
- 7
Mix breadcrumbs, Parmesan cheese, and melted butter in a bowl, then sprinkle evenly over the top of the macaroni.
- 8
Bake for 30 minutes, or until the top is golden brown and crispy.
- 9
Allow to cool for 10 minutes in the tin, then release the springform and slide the mac and cheese cake onto a serving plate.
- 10
Garnish with fresh parsley before serving.
Enjoy your food!
