Keto Baked Macaroni and Cheese Cake
A towering baked macaroni and cheese formed into a dramatic cake shape, loaded with crispy chorizo and bacon throughout. The pasta is bound with a rich custard-like mixture of milk, eggs, and melted cheese, then baked until golden and set. Perfect for special occasions or when you want to transform comfort food into an impressive centerpiece. The combination of smoky chorizo, salty bacon, and sharp cheddar creates layers of flavor in every slice.
Ingredients
- 1 lb dried macaronipenne pasta1:14
- oil, for drizzling and frying
- 7 oz chorizo, slicedItalian sausage1:14Full guide →
- 9 oz streaky bacon, choppedpancetta1:14
- 4 cups milk
- 5 large eggs
- 1 tsp mustard powder
- 1 tsp salt
- 1 tsp ground black pepper
- 2 ¼ cups Kasselshoop Cheddar Cheese, gratedsharp cheddar1:14
- ⅝ cups parmesan cheese, grated
Instructions
- 1
Preheat oven to 240 degrees and heat pizza stone or large baking sheet for 20 minutes
- 2
Boil macaroni in salted water for 5 minutes less than package instructions
- 3
Drain pasta, drizzle with oil and set aside
- 4
Heat oil in pan and fry chorizo until fat renders and chorizo is crispy
- 5
Remove chorizo and fry bacon in rendered fat until crispy
- 6
Remove bacon and set aside with all rendered fat
- 7
Line base of cake tin with 2 layers of baking paper, extending over rim
- 8
Grease sides of cake tin
- 9
Whisk together milk, eggs and seasonings
- 10
Mix macaroni, chorizo, bacon and most of cheese, reserving some for topping
- 11
Spoon mixture into cake tin, pressing down firmly
- 12
Remove stone from oven and reduce temperature to 180 degrees
- 13
Place cake tin on hot stone and slowly pour milk mixture over macaroni
- 14
Bake for 30 minutes until egg mixture sets, covering with foil if top browns too much
- 15
Remove from oven and let stand 5 minutes
- 16
Use knife to loosen edges and remove from tin
- 17
Remove baking paper, place on serving plate and serve
Tips
Press the macaroni mixture firmly into the tin to prevent the cake from falling apart when unmolded.
Use a pizza stone or preheated baking sheet to create a crispy bottom crust on the mac and cheese cake.
Let the cake rest for 5 minutes before unmolding to allow the custard to set properly for cleaner slicing.
Good to Know
Refrigerate leftovers for up to 3 days in airtight container
Can be assembled up to 4 hours ahead and refrigerated before baking
Serve hot, cut into wedges like a cake
Common Mistakes
Don't overbake the pasta initially or it will become mushy in the final bake
Pour the milk mixture slowly to prevent displacing the pasta arrangement
Substitutions
FAQ
Can I make this without the meats?
Yes, omit the chorizo and bacon for a vegetarian version. You may want to add extra cheese or herbs for flavor.
What if I don't have a loose-bottomed tin?
Use a regular cake tin but line it completely with parchment paper, leaving enough overhang to lift out the cake.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.