Savory Mac and Cheese Cake

01Method

1. 1

   Butter an 8- or 9-inch cake pan generously and line the bottom with a parchment paper circle cut to fit.

2. 2

   Heat the oven to 425 degrees F (220 degrees C).

3. 3

   In a bowl, whisk together the yogurt, eggs, salt, pepper, sugar, and cayenne until well combined. Fold in the flour, most of the cheddar (reserving a portion for topping), and the green onions using a spatula until uniform.

4. 4

   Bring a large pot of salted water to a boil and cook the macaroni until just barely al dente, about 30 seconds less than the package directions. Drain in a colander, saving a quarter cup of the cooking liquid. Use the pasta immediately so it does not dry out.

5. 5

   Stir the melted butter into the batter, then add the freshly drained macaroni and the reserved cooking water. Fold everything together with a spatula, then pour into the prepared pan. Level the surface, scatter the remaining cheddar on top, and finish with a light dusting of cayenne.

6. 6

   Bake until the cheese is lightly golden and the cake is fully set, about 25 minutes. Serve hot, warm, or at room temperature, topped with additional green onion if desired.