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Ultimate Comfort Food: Macaroni and Cheese Cake

Ingredients
  

  • 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