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Ingredients
- – 3 cups of cheese. I used 1 cup of sharp cheddar, 1 cup of parmesan, and 1 cup of gouda.
- – 1 lb of macaroni (I like shells as they are perfect mini-cups for scooping up cheese).
- – 12oz of smoked bacon
- – 1/2 cup of diced onions
- – 2 cups of cream
- – 1/3 cup of flour (and a bit more for dusting the pan)
- – 1 cup of butter
- – 5 eggs
- – Salt and pepper to taste
Details
Preparation
Step 1
First you’ll want to prepare your macaroni. Cook the pasta according to the package, and set aside to cool.
Grate your cheese and throw it all into a big bowl. Heat up your frying pan, and as the pan gets warm, add a pat of butter. Once the butter has melted, add the bacon and onions into the pan. I used thick belly bacon (chopped) and small, diced onions. Cook the onions and bacon, stirring occasionally, for about 15 minutes – or until the onions are tender and golden. Now is a good time to turn your oven on. Pre-heat it to 350°F.
Melt your stick of butter in a big sauce pan. Slowly sift the flour into the melted butter, and then, using a whisk, slowly mix in your cream. Now it’s time to add the cheese! Continue stirring with one hand, and with the other, sprinkle in your cheese, bit by bit. Once all of the cheese has been added, it’s time to pour the cheese sauce on top of the macaroni that has been waiting patiently. Keep about 1/2 cup of the melted cheese in your sauce pan (this will be the ‘topping’ for your cake later) and pour the rest into the bowl with the macaroni.
Then, add the cooked bacon and onions, and mix everything together. Throw in a pinch of salt and pepper to taste.
Let cheese cool. The next step is adding in the eggs, and if the cheese is too hot the eggs will start to cook, which we don’t want to happen until the ‘cake’ is in the oven (if the eggs start to cook too soon, they will not hold the cake together later). Set aside the cheesy pasta for about 5 minutes so it can cool (great clean up time!) Whisk your eggs in a bowl, and once the cheesy macaroni has cooled a bit, stir the eggs into the mixture.
Now it’s time for some bundt pan action. This next step is SUPER essential – and I admittedly failed here. Butter your pan like a mofo and then flour it so it doesn't stick.
Cook the cake for 35-45 minutes, until the top is golden brown and firm to the touch.
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