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American·Side Dish

Savory Mac and Cheesecake

A unique twist on macaroni and cheese that bakes up like a savory cake, featuring tangy Greek yogurt, extra sharp cheddar, and a golden, crusty exterior.

Prep

15m

Cook

30m

Total

45m

Serves

8

Method

  1. 01

    Generously butter a cake pan and line the bottom with a circle of parchment paper to prevent sticking.

    Step 1
    Watch · 0:43
  2. 02

    In a large mixing bowl, whisk together the Greek yogurt, eggs, salt, black pepper, sugar, and cayenne until thoroughly combined.

    Step 2
    Watch · 1:14
  3. 03

    Add the self-rising flour, most of the shredded cheddar (reserving about an ounce), and sliced green onions. Use a spatula to mix until the flour disappears and a thick batter forms.

    Step 3
    Watch · 2:33
  4. 04

    Boil macaroni in heavily salted water for 30 seconds less than the package directions. Drain quickly so the pasta remains wet, then immediately fold the hot macaroni, melted butter, and a splash of reserved pasta water into the batter.

    Step 4
    Watch · 5:09
  5. 05

    Transfer the mixture to the prepared pan, spreading it evenly. Sprinkle the reserved cheese and a light dusting of cayenne over the top.

    Step 5
    Watch · 7:10
  6. 06

    Bake in the center of a 425°F (218°C) oven for about 25 minutes, or until the top is golden brown and a skewer inserted into the center comes out clean. Let cool slightly before unmolding and slicing into wedges.

    Step 6
    Watch · 7:52

From Chef John

  • “Chef John knows how to figure out a radius.”
  • “Is it okay if I use one of those bags of pre-grated cheese? No it is not and it never is.”
  • “You are after all the Freddy [Mercury] of how to adapt this.”