A visual feast, a delicious twist on Mac & Cheese with a beautiful cheesy glaze for its crowning touch; after all, we eat with our eyes first!
Sometimes we need to forget about calories and splurge, this recipe easily helps us fall into that way of thinking because it’s ingredients are lightened up in comparison to many Mac recipes, but, you will find it is still screams "creamy, cheesy comfort food!"
I was inspired by my Bundt pan obsession, and I am seriously, serious about that; I love trying everything in a Bundt and when a prior significant food event was calling on me, Mac & Cheese became the newest idea…to success!
After raiding my pantry, finding macaroni, checking for other ingredients - eggs, fresh bread for fresh crumbs, and finally dashing to the deli for needed cheese and buttermilk I found this recipe relatively inexpensive, and easy to put together as well.
A Mac Bundt will appeal to the taste buds of many, really, who doesn't love cheesy goodness? Slice like you would a cake and serve at room temperature or cold; makes a great portable side for potlucks, picnics or special occasions. Enjoy!
10-12 delicious slices, depending on the size cut
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)