A dutch baby is a German pancake that has no leavening agents and is baked in the oven rather than being made on a stovetop. I love both sweet and savory dutch babies. This is a savory dutch baby recipe that is loved by both children and adults! On my trip to Indianapolis, I had a mac and cheese dutch baby and was intrigued by the idea. I wasn’t overly fond of the one I had so I made my version and were we so happy with it. The base is savory with some herbs and chili and then topped with a cheesy mac and cheese with some swirls of spice. The creaminess of the mac and cheese balances the textures of the dutch baby making it a perfect bite. This is a delicious Vegetarian meal recipe that you gotta try. So easy to make and such a unique recipe you gotta try it. You will not be disappointed with it.

Happy Cooking!

Servings: 4-5 servings; 9-10 inch cast iron skillet 

Prep Time: 10 mins

Cooking Time: 20 mins

Baking time: 20 mins

Total Time: 1 hour

Ingredients: 

• 3 oz Elbow pasta boiled al dente

• 1/4-1/3 cup pasta water

• 1/4 cup white sauce 

• 1/2 cup Cheddar/Mexican cheese grated

• 2/3 cup gruyere cheese grated; divided

• 1/2-1 tsp salt as per taste

• 1/4 tsp pepper

• 1/2 tsp Italian seasonings

• 1/2-1 tsp chili flakes

• 1-3 tbsp chili paste/Sriracha 

• 1 tsp Honey optional to drizzle

• 1 tbsp chives chopped optional 

Dutch baby Batter:

• 3 eggs at room temperature

• 2/3 cup milk at room temperature

• 2/3 cup flour 

• 1.5 tsp Salt

• 1 tsp pepper

• 1.5 tbsp unsalted butter 

• 1 tsp dried/fresh Chives 

• 1 tsp Garlic powder 

• 1 tsp Chili flakes

• 1 Serrano/ Jalapeno

Directions: 

1. Boil elbow pasta or pasta of your choice till al dente. Reserve pasta water.

2. In an oven place the skillet and then turn it on to 425F.

3. Dutch baby- In the blender add eggs, serrano, milk, salt, pepper, garlic powder, chives, and chili flakes and blend till combined. Add the flour and blend to form a batter.

4. Once the oven comes to 425 F take the skillet out. Be careful as it will be very hot. Put the butter on the skillet and swirl it all over including the edges and sides. Immediately pour the batter and put it back in the oven. Bake at 425F for 18-21 mins till it is baked through.

5. Meanwhile prepare the Mac and cheese- In a pan add white sauce, pasta water, and boiled pasta. Mix it Add Mexican cheese and half of the gruyere and together. Add spices and mix. Keep aside till dutch baby is baked.

6. Once the dutch baby is asked take it out of the oven. It will deflate, that is normal. Sprinkle a tbsp of cheese over the middle. Pour the Mac and cheese over it.

7. Sprinkle the rest of the cheese over it. Add dollops of chili paste and swirl it. Top with chives and drizzle honey if you want.

8. Serve immediately and enjoy!

Notes/Tips:

• Use a blender to whip up the ingredients for the dutch baby. It helps to make it airy and fluffy.

• Don’t make the mac and cheese too dry. You want it a little saucy so that it balances the texture.

• If you want to make a spicier mac and cheese, try this version- click here. Just prepare it and pour over the dutch baby without baking it.

• I have tried this recipe using almond milk instead of whole milk and it worked fine.

• If you don’t have chives, use basil or parsley.

• When you add the butter to the skillet, be fast while swirling it otherwise butter will start browning and get burnt. Add the batter immediately after swirling.

• It is not too spicy, just gives a hint. If you want to make it spicer, add 2/3 serranos.