Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::6
Yield::6 slices
Ingredients
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1 1/4 cups plain yogurt
2 large eggs
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon white sugar
cayenne to taste
1 cup plus 2 tablespoons self-rising flour
6 oz grated Cheddar cheese, divided
2 tablespoons green onions, plus more for garnish
1 cup elbow macaroni
1/4 cup melted butter, plus more for greasing
1/4 cup reserved pasta water
Directions
Generously grease an 8-inch or a 9-inch cake pan with butter. Cut a round piece of parchment paper to fit the bottom.
Preheat the oven to 425 degrees F (220 degrees C).
Combine yogurt, eggs, salt, pepper, sugar, and cayenne in a bowl and whisk thoroughly. Add flour, and 5 ounces of Cheddar cheese, saving 1 ounce for the top. Add green onions, and mix thoroughly with a spatula.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 30 seconds shorter than indicated in package directions. Drain into a colander, reserving 1/4 cup of cooking water. Do not let macaroni sit and get dry.
Add melted butter to the batter, followed by the just drained macaroni, and reserved 1/4 cup of pasta water (not shown in the video). Mix thoroughly with a spatula, and then transfer into the prepared cake pan. Smooth out the surface, and top with remaining 1 ounce Cheddar cheese, and a few shakes of cayenne.
Bake in the preheated oven until cheese is lightly browned and cake is set, about 25 minutes. Serve hot, warm, or at room temperature garnished with green onion.
Cook's Note:
Instead of self-rising flour you can use all-purpose flour plus 1 1/2 teaspoons baking powder.