Mac & Cheese Bundt

Name: Mac & Cheese Bundt
Ingredients: 1 cup sharp or extra sharp cheddar cheese, shredded; 4 tablespoons salted butter - melted; 2/3 cup fresh bread crumbs - divided in half (panko works nicely if you have it on hand); 1/4 teaspoon red pepper, or to taste; 1/2 tablespoon dry mustard; 1 teaspoon smoked paprika - preferred but optional; 2 cups buttermilk; 1/2 cup half & half or milk at the least 2%; 4 egg whites, lightly beaten; 1 cup of a Mexican cheese mixture; 2 cups (8 ounces) shredded American cheese (I buy block from the deli); NOTE: feel free to choose cheese of your choice, but keep the cheddar on top, it creates a beautiful glaze after the Bundt is inverted.; 4 cups cooked, still hot, elbow macaroni (equals 8 oz dry); 10 or 12 inch Bundt pan (the cooking time is written for a 10 inch)

14 ingredients

9 steps

Ingredients

1 cup sharp or extra sharp cheddar cheese, shredded
4 tablespoons salted butter - melted
2/3 cup fresh bread crumbs - divided in half (panko works nicely if you have it on hand)
1/4 teaspoon red pepper, or to taste
1/2 tablespoon dry mustard
1 teaspoon smoked paprika - preferred but optional
2 cups buttermilk
1/2 cup half & half or milk at the least 2%
4 egg whites, lightly beaten
1 cup of a Mexican cheese mixture
2 cups (8 ounces) shredded American cheese (I buy block from the deli)
NOTE: feel free to choose cheese of your choice, but keep the cheddar on top, it creates a beautiful glaze after the Bundt is inverted.
4 cups cooked, still hot, elbow macaroni (equals 8 oz dry)
10 or 12 inch Bundt pan (the cooking time is written for a 10 inch)

Directions

1

Preheat oven to 350° F.
2

Spray Bundt pan with nonstick cooking spray.
3

Add 1 cup shredded cheddar cheese to the bottom of the bundt pan.
4

In a large bowl mix melted butter, 1/3 cup bread crumbs, red pepper, mustard and paprika together. Whisk in the buttermilk, cream and eggs, whisk to incorporate.
5

Add in the remaining cheeses, stir to incorporate. Don't worry about any clumping, the hot macaroni will help to melt and incorporate.
6

Fold in the cooked macaroni while it is still hot; the heat will help to melt and incorporate the mixture.
7

Pour into prepared Bundt pan.
8

Bake in preheated oven for 55 minutes, take out and sprinkle with the last 1/3 cup of breadcrumbs. Bake 10 more minutes. Cool for 20-30 minutes. Invert Bundt onto a platter.
9

Serve with an array of beautiful fresh cut vegetables.