Ingredients
Scale
- 400 g dried macaroni
- Oil for drizzling and frying
- 200 g chorizo (sliced)
- 250 g streaky bacon (chopped)
- 1 L milk
- 5 large eggs
- 5 ml mustard powder
- 5 ml salt
- 5 ml ground black pepper
- 250 g grated Kasselshoop Cheddar Cheese
- 75 g parmesan cheese (grated)
Instructions
- Preheat oven to 240 degrees and heat a pizza stone as per manufacturer instructions or a
- baking sheet large enough to hold a 22cm loose bottomed cake tin for 20 minutes until very
- hot
- Boil the macaroni in salted water for 5 minutes less than the packet instructions
- Drain, drizzle with a bit of oil and set aside
- Heat some oil in a pan and fry the chorizo until the fat has rendered and the chorizo is
- crispy
- Remove the sausage and fry the bacon in the fat until crispy
- Remove from the pan and set aside with all the rendered fat
- Line the base of a 22cm loose bottomed cake tin with 2 layers of baking paper, letting the
- paper stick out from the rim.
- Grease the sides of the cake tin
- Whisk the milk, eggs and seasoning
- Mix the macaroni, chorizo, bacon and most of the cheese (leave some cheese to sprinkle
- on top)
- Spoon the macaroni into the cake tin, pressing down firmly as you spoon the mixture into
- the tin
- Remove the pizza stone or baking sheet from the oven and turn the temperature down to
- degrees C
- 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 the cake stand for about 5 minutes
- Use a knife to gently loosen the edges and remove from the cake tin
- Remove the baking paper, place on a serving plate and serve