Savory Mac and Cheese Cake

Prepare the Pan: Generously grease an 8-inch or 9-inch cake pan with butter. Cut a parchment paper round to fit the bottom of the pan. This ensures easy release. (Prep time: 5 minutes)

Preheat the Oven: Preheat your oven to 425 degrees F (220 degrees C). (Prep time: 2 minutes)

Whisk the Wet Ingredients: In a large mixing bowl, combine the yogurt, eggs, salt, pepper, sugar, and cayenne pepper. Whisk until smooth and well combined. (Prep time: 3 minutes)

Combine Batter Ingredients: Add the flour and 5 ounces of the grated cheddar cheese to the wet ingredients. Mix in the green onions. Use a spatula to thoroughly combine the ingredients until just mixed, be careful not to overmix. (Prep time: 5 minutes)

Cook the Macaroni: Bring a large pot of lightly salted water to a rolling boil. Add the elbow macaroni and cook until al dente, about 30 seconds less than the package directions suggest. This prevents a mushy cake. Reserve 1/4 cup of the pasta water before draining. Drain the macaroni thoroughly in a colander. (Cook time: 8-10 minutes)

Combine and Transfer: Add the melted butter to the batter, followed by the drained macaroni and the reserved 1/4 cup of pasta water. Gently fold everything together with a spatula until evenly distributed. Transfer the mixture into the prepared cake pan and smooth the surface. (Prep time: 5 minutes)

Add the Topping: Sprinkle the remaining 1 ounce of cheddar cheese evenly over the top of the cake. For an extra kick, add a few shakes of cayenne pepper. (Prep time: 2 minutes)

Bake the Cake: Bake in the preheated oven for approximately 25 minutes, or until the cheese is lightly browned and the cake is set. A toothpick inserted into the center should come out clean. (Bake time: 25 minutes)

Cool and Serve: Let the cake cool in the pan for a few minutes before inverting it onto a serving plate. Serve hot, warm, or at room temperature. Garnish with extra sliced green onions for a pop of freshness.