Savory Mac and Cheese Cake

Ingredients

• 1.25 cups plain yogurt
• 2 large eggs
• 1 teaspoon kosher salt
• 0.5 teaspoons ground black pepper
• 1 teaspoon white sugar
• cayenne to taste
• 1 cup self-rising flour
• 6 ozs grated Cheddar cheese , divided
• 2 tablespoons green onions , plus more for garnish
• 1 cup elbow macaroni
• 0.25 cups butter , plus more for greasing
• 0.25 cups reserved pasta water

Instructions

1. 1

   Generously grease an 8-inch or a 9-inch cake pan with butter. Cut a round piece of parchment paper to fit the bottom.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C).

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.