Savory Macaroni Cheese Cake
Turn classic comfort food into an inventive dinner-party centerpiece with this Savory Macaroni Cheese Cake! Layers of tender elbow macaroni are smothered in a luxurious, velvety cheese sauce made with sharp cheddar, Parmesan, mozzarella, and cream cheese, creating an incredibly rich and creamy bite. Baked to golden perfection in a springform pan, this "cake" is crowned with a crunchy panko breadcrumb topping flavored with garlic powder and parsley, adding an irresistible crispy contrast. Perfect for elevating mac and cheese to a whole new level, this dish combines bold flavors, creative presentation, and indulgent textures, making it a showstopping addition to any meal. Serve it in perfectly sliceable wedges and watch it become a table favorite!
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Recipe Information
Ingredients
- 300 grams elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 500 milliliters whole milk
- 200 grams sharp cheddar cheese, shredded
- 50 grams parmesan cheese, grated
- 100 grams mozzarella cheese, shredded
- 100 grams cream cheese, softened
- 2 large eggs, beaten
- 100 grams panko breadcrumbs
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch springform cake pan with a light coat of olive oil.
Bring a large pot of salted water to a boil and cook the elbow macaroni until al dente, according to package instructions. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until lightly golden and bubbling.
Slowly pour in the milk while whisking constantly to avoid lumps. Continue cooking, stirring frequently, until the mixture thickens (about 5 minutes).
Stir in the cheddar cheese, parmesan cheese, mozzarella cheese, cream cheese, mustard, salt, and black pepper. Continue stirring until the cheeses are completely melted and the sauce is smooth.
Remove the sauce from heat and let it cool slightly before stirring in the beaten eggs. Mix well to combine.
Combine the cooked macaroni with the cheese sauce and stir until evenly coated.
Pour half of the macaroni mixture into the prepared springform pan and spread it evenly.
In a small bowl, combine the breadcrumbs, dried parsley, and garlic powder. Sprinkle half of the breadcrumb mixture over the first layer of macaroni in the pan.
Add the remaining macaroni mixture on top, smoothing it out to form an even layer. Sprinkle the remaining breadcrumb mixture evenly over the top.
Drizzle a tablespoon of olive oil over the breadcrumbs to help them crisp up during baking.
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbly.
Allow the macaroni cheese cake to cool in the pan for 10-15 minutes, then carefully remove the springform ring.
Slice into wedges and serve warm. Enjoy your savory macaroni cheese cake!
Nutrition Facts
Calories |
698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.4 g | 49% | |
| Saturated Fat | 22.1 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 1064 mg | 46% | |
| Total Carbohydrate | 61.6 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 6.8 g | ||
| Protein | 30.3 g | 61% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 598 mg | 46% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 291 mg | 6% | |
*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.
