Macaroni and Cheese Cake
Elevate your comfort food game with this irresistible Macaroni and Cheese Cake, a show-stopping twist on a classic favorite! Perfectly al dente elbow macaroni is enveloped in a luxuriously creamy sauce made from sharp cheddar, gooey mozzarella, and nutty parmesan, all enhanced by a hint of paprika for a subtle kick. Baked to golden perfection with a crunchy panko breadcrumb topping, this dish combines the richness of traditional mac and cheese with the presentation of a savory cake. Ideal as a crowd-pleasing main course or a standout side dish, this recipe is both fun and sophisticated, making it perfect for family dinners, potlucks, or any occasion that calls for comfort food with a gourmet flair. Serve in decadent slices for a one-of-a-kind comfort food experience!
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Recipe Information
Ingredients
- 2 cups Elbow macaroni
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 large Eggs
- 1 cup Panko breadcrumbs
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Slowly whisk in the milk and heavy cream until smooth. Continue cooking and stirring until the mixture thickens, about 5-7 minutes.
Remove the saucepan from the heat and stir in the cheddar cheese, mozzarella, and parmesan until fully melted and incorporated.
Season the cheese sauce with paprika, salt, and black pepper. Taste and adjust seasonings as needed.
In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Mix well until all the pasta is coated.
Lightly beat the eggs in a small bowl and mix them into the macaroni and cheese mixture until fully combined.
Grease a springform pan or a deep cake pan with a little olive oil to prevent sticking. Pour the macaroni and cheese mixture into the pan and press it down gently to ensure an even layer.
In a separate small bowl, combine the panko breadcrumbs with 1 tablespoon of olive oil, and sprinkle the mixture evenly over the top of the macaroni and cheese.
Place the pan on the middle rack of the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the edges are bubbling.
Allow the macaroni and cheese cake to rest for 10 minutes before removing it from the pan.
Slice and serve warm as a fun and comforting main dish or side.
Nutrition Facts
Calories |
4281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.7 g | 360% | |
| Saturated Fat | 161.4 g | 807% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 1172 mg | 391% | |
| Sodium | 6617 mg | 288% | |
| Total Carbohydrate | 246.1 g | 89% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 36.6 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 3971 mg | 305% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1238 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
