What is a macaroni and cheese cake? It’s simply one of our favorite foods baked and presented in an impressive way. We’re in!
This Macaroni and Cheese Cake is one of the two recipes I made for the kykNET program Kook en Geniet that will
be broadcast this Wednesday evening at 8pm.
Kook en Geniet is probably South Africa’s most iconic cookbook, first published in 1951 and has sold more than one million copies since then. kykNET commissioned a show looking at how the book has influenced and still influences people from various fields of the food world. I share my episode with my friend Isabella Niehaus and our episode looks at the world of food photography and blogging. 
I grew up with Macaroni and Cheese made with an egg custard (a version that unfortunately no longer appears in the book) rather than a cheese sauce and I used that as inspiration for this dish. And as I seemingly am unable to leave a recipe in its original state, I thought that baking the macaroni and cheese in a cake tin would make for an impressive way of serving it.
As impressive as it looks, the dish can be a bit of a mission to make. Especially if your loose bottomed cake tins are not 100% watertight, which the majority seem to be. Until I was introduced to these leak proof Pushpan cake tins last week that I think might solve that problem. But as luck would have it there seem to be no stock anywhere at the moment.
It is an egg custard that is much thinner than a cake batter so it will leak through the base of the tin while baking so the best way to solve that is to line the bottom of the cake tin with at least 2 sheets of baking paper.
Then you will need to preheat a pizza stone or baking sheet for about 20 minutes at a very high temperature and place the cake tin directly on the super hot sheet or stone ensuring that the custard starts setting from the bottom immediately.
There might be a bit of custard leaking from the tin but it sets quickly ensuring that not much more comes out
while baking.
I made the cake extra delicious by adding some chorizo and bacon for more flavour but you can omit that. Cool the cake down to room temperature, wrap in foil and it will good enough to take with you on a picnic. And make sure to serve it with a good dollop of All Gold tomato sauce, just the way I have eaten it all my life. (You can of course replace the custard with a rich cheese sauce and bake it in a tin). Enjoy!
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Ultimate Comfort Food: Macaroni and Cheese Cake
- Total Time: 50 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Imagine macaroni and cheese, but as a cake! This comforting bake is surprisingly easy to make and tastes amazing.
Ingredients
- 1 lbs (400 g) dried macaroni
- Oil for drizzling and frying
- 8 oz (200 g) chorizo (sliced)
- 9 oz (250 g) streaky bacon (chopped)
- 4 cups (1000 ml) milk
- 5 large eggs
- 1 tsp (5 ml) mustard powder
- 1 tsp (5 ml) salt
- 1 tsp (5 ml) ground black pepper
- 9 oz (250 g) grated Kasselshoop Cheddar Cheese
- 3 oz (75 g) parmesan cheese (grated)
Instructions
- Preheat oven to 240°F (116°C) and heat a pizza stone or baking sheet for 20 minutes until very hot.
- Boil the macaroni in salted water for 5 minutes less than the packet instructions.
- Drain macaroni, drizzle with oil, and set aside.
- Heat oil in a pan and fry the chorizo until the fat has rendered and the chorizo is crispy.
- Remove the chorizo and fry the bacon in the rendered fat until crispy.
- Remove bacon and set aside with the rendered fat.
- Line the base of a 22cm loose-bottomed cake tin with 2 layers of baking paper, letting the paper extend beyond the rim.
- Grease the sides of the cake tin.
- Whisk together milk, eggs, and seasoning.
- Mix the macaroni, chorizo, bacon, and most of the cheese (reserve some for sprinkling).
- Spoon the macaroni mixture into the cake tin, pressing firmly.
- Remove the pizza stone or baking sheet from the oven and reduce the oven temperature.
- Place the cake tin on the hot stone or sheet and slowly pour the milk mixture over the macaroni.
- Bake for 30 minutes, or until the egg mixture has set (loosely cover with foil if the top browns too much).
- Remove from the oven and let stand for 5 minutes.
- Gently loosen the edges with a knife and remove from the cake tin.
- Remove the baking paper, place on a serving plate, and serve.
Notes
- For a richer flavor, use a combination of sharp and mild cheddar cheeses.
- To prevent sticking, ensure the baking paper extends beyond the cake tin’s edge.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Baking
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 5
- Sodium: 700
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 5
- Protein: 20
- Cholesterol: 200
Frequently Asked Questions
What type of cake tin should I use for the Macaroni and Cheese Cake?
It’s best to use a leak-proof Pushpan cake tin, as the egg custard is thinner than cake batter and can leak through regular loose bottomed cake tins.
How does the egg custard differ from a traditional cheese sauce in this recipe?
The egg custard in this recipe is much thinner and provides a different texture and flavor profile compared to the traditional cheese sauce.
Can I substitute the macaroni with another type of pasta for this recipe?
While macaroni is traditional, you can experiment with other pasta shapes, but keep in mind that cooking times may vary.
