- chips 100 gr (3.5 oz)
- macaroni 400 gr (14 oz)
- Flour 3 tbsp
- Milk 4 cups • 49 kcal
- Butter 4 tbsp • 717 kcal
- Eggs 2 • 130 kcal
- Cheese 500 gr (1 pound)
If you think that macaroni and cheese is too plain to serve to your guests, think again. This Macaroni Cake will impress everyone. It’s pretty straightforward and easy to make too, with minimal washing up. To make it, you need typical mac and cheese ingredients: macaroni, cheese, and sauce ingredients. Add a few eggs for binding and crumbs for crunch, and you’ve got a pretty delicious dish on your hands. It’s easy to modify and can easily be upgraded to a meat dish. It’s rich, creamy, and oh so delicious!
Tips for Macaroni Cake
– Want to make this Mac and Cheese Bundt Cake for meat-eaters? Why not add some cooked bacon, chorizo, or smoked turkey.
– An Italian version of this Macaroni Cake is well-known. Called Italian Macaroni Cake, Pastiera, or Grandma’s Macaroni Cake, it’s a simple version with pasta and sauce. The sauce is more than a simple white sauce, though. A sweet, cheesy Ricotta sauce is added to thinner pasta, which makes it ultra-creamy and satisfying. Parmesan cheese can be added for additional flavor.
– When cooking your pasta, cook it until it’s ‘al dente’. In other words, it shouldn’t be overcooked. It will still bake in the oven, so if you cook the paste completely beforehand, then the pasta will overcook in the final Macaroni Cake.
– Any pasta will work for this recipe: fettuccine, spaghetti, linguine, or elbow macaroni.
How to store Mac and Cheese Bundt
To store the Macaroni Cake, place portions in an airtight container and refrigerate. Reheat in the microwave. You can also wrap the portions tightly in plastic wrap. Remember to remove the plastic wrapping before warming it in the microwave.
How to make Macaroni Cake
Preheat oven to 180°C. Place the chips in a resealable plastic bag.
Crush chips using blender or rolling pin to make fine crumbs.
Brush Bundt cake pan with butter and sprinkle chip crumbs on top to cover completely (reserve some crumbs for the topping).
Cook macaroni pasta according to package instructions, strain it, and set aside.
To make sauce melt leftover butter and mix it with flour. Cook for about 30 seconds then start pouring milk slowly, while constantly whisking to prevent lumps. When the sauce is done stir 2/3 of shredded cheese in.
Add the sauce to the macaroni pasta, and the eggs and stir through.
Add half of the macaroni mixture into the bundt cake pan, top with 4-5 slices of cheese, add leftover macaroni.
Top everything with leftover cheese (shredded) and chip crumbs.
Bake for 30 minutes and let cool down before removing from the pan.
This recipe is perfect for busy parents. It’s great to make on a busy weeknight, and you can add any meat or vegetables you want. If you don’t have a Bundt Cake pan, you can use a plain oven-safe baking dish.