I made this cake creation for Penn Charles on his birthday and thought I would share it with you. You can use your favorite mac and cheese recipe, just as long as the roux is very thick.
By the way, roux is the base of a cheese sauce or gravy. SO basically, Roux= Heaven Sauce.
3 cake pans (to build tier)
2 -16-ounce boxes of elbow macaroni
2 – 16 oz blocks of cheese
8 TBSP flour
1 stick of butter
1 cup(ish) of milk (depends how thick the roux turns out)
1 tsp salt
2 teaspoons of dry mustard
1 teaspoon of paprika
2 packages of bacon
Non-stick cooking spray
- Preheat oven to 350 degrees
- While boiling pasta, grate the ginormous blocks of cheese
- Use this time to fit pans with parchment paper so the “cheese cake” doesn’t stick (see below video)
- After the pasta has cooked, strain and use the same pot for the Roux
- Over medium heat melted butter, flour, salt, dry mustard, and paprika. Stir for several minutes until it’s thick but blended.
- Add the milk until it’s the consistency of melted cheese (it’s less milk than you would add to normal mac and cheese)
- Add the heap of grated cheese and continue to stir until it’s melted
- Add in your pasta and stir until all those carbs are well coated
- Spray the sides of the cake pans with non-stick spray then scoop cheesy mac goodness into the cake pans until they are equally full
- Using a sheet of parchment, press the macaroni into the pan until it’s compressed
- Cook for 30-40 minutes (until the top is slightly dry
- Slice bacon into 1-inch squares and pan fry
- Wait until the “cakes” are cool then flip onto a serving dish starting with the largest cake, then medium…you get it.
- Top each layer with bacon sprinkles
- Reheat the cake on a cookie sheet to serve (or microwave individual slices)