Ball Park Mustard Mac & Cheese Bundt

By lapadia
March 8, 2014
13 Comments


Author Notes: I was thinking of baseball season and this “mash-up” recipe deemed fitting for the occasion. A Mac & Cheese side is comfort food for your soul, and this Bundt goodness, with its mustardy-cheesy crown is a visual feast as well; it is a riff on another Mac Bundt recipe I have posted on Food52.

Mustard complements cheese giving an added flavor boost, a tangy sharpness; and there is just enough used in this recipe to bring out that added flavor. Seriously, half way through baking the mustardy aroma began to remind me of the shouts of a hot dog vendor and the crack of a bat echoing through the stands; what power a sense of smell can elicit!

Bundt style is simple to make, there is no preparing a béchamel up front; just combine your cooked macaroni with the remaining ingredients, pour into the Bundt pan and then baked it up into an eye-catching, mouthwatering display.

Serve this Bundt to your Mac & Cheese fans for whatever occasions you see fit – it’s fun and delicious party fare food. Slice pieces as you would a Bundt cake; we enjoy our slices hot, room temperature and even cold the next day.

lapadia

Serves: 10-12 depending on the slices

Ingredients

  • 3 tablespoons yellow ball park style mustard divided into 1 tablespoon & 2-1/2 tablespoon proportions
  • 1 cup extra sharp shredded cheddar cheese, for the topping
  • Black pepper and onion powder on hand
  • 1/2 cup of your favorite, good quality mayonnaise
  • 1 heaping teaspoon smoked paprika
  • 1/2 cup half & half or milk at the least 2%
  • 2 cups buttermilk
  • 4 large egg whites, lightly beaten
  • 3 cups shredded extra sharp Cheddar or a mixture of Cheddar & Jarlsberg
  • NOTE: you can use any cheese combo you'd like, but be sure to use the cheddar for the crowning top - it is best.
  • 4 cups cooked (equals 8 oz dry) whole wheat or regular elbow macaroni. Note: keep the macaroni as warm as possible to aide with incorporating the Bundt mixture
  • Panko or toasted bread crumbs on hand
  • Flaked sea salt on hand - optional
  • 10 cup Bundt pan
  • Cooking spray

Directions

  1. Preheat oven to 350° F.
  2. Prepare Bundt pan with cooking spray.
  3. Combine 1 cup shredded cheddar cheese with 1 tablespoon mustard, sprinkles of black pepper and onion powder. Add to the bottom of a Bundt pan that has been coated with cooking spray. This will create a glazed mustardy-cheesy top once the Bundt is inverted.
  4. In a large bowl mix the rest of the mustard, mayo and paprika together.
  5. Stir in the half & half, buttermilk and eggs, whisk to incorporate all ingredients.
  6. Add in the remaining cheese, stir to incorporate. Don’t worry about clumping - the hot macaroni will help to melt and incorporate.
  7. Drain the cooked macaroni, keeping it in its cooking pot and while still very warm, fold in the cheesy buttermilk mixture; the heat will help incorporate the mixture.
  8. Spoon the macaroni mixture into the prepared Bundt pan.
  9. Bake in preheated oven for 55 minutes.
  10. Take Bundt out of the oven and sprinkle with Panko or bread crumbs - enough to soak up any extra moisture that has risen to the top. Bake 5-10 more minutes.
  11. Once out of the oven cool for 20 minutes, minimum.
  12. Invert Bundt onto a platter; optional-lightly sprinkle with flaked sea salt, slice and serve.

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Cheese|Serves a Crowd|Make Ahead|One-Pot Wonders|Winter|Summer|Fall|Spring|Vegetarian|Side

Reviews (13) Questions (0)

13 Comments

Chef L. September 3, 2016
I have prepared this countless times and it always come out perfectly. Taking it to Labor Day outdoor event, because it is good at any temperature and transports well. Thank you for sharing this comfort food giant!
 
Author Comment
lapadia September 4, 2016
Hi Chef Lisa, thanks so much for your feedback; so happy this recipe has worked out perfectly for you! Happy Labor Day....enjoy.
 
Bevi March 12, 2014
I love the crusty exterior and cheesy, gooey interior. This is great party food!
 
Bevi March 12, 2014
Am taking it to a Full Moon Snowshoe Party this Saturday!
 
Author Comment
lapadia March 12, 2014
Yay, Bevi! Have fun, stay warm...
 
Bevi March 16, 2014
This was delicious! Linda, you know the revisions I made - regular dry mustard and sweet paprika - and the crowd was raving! I already sent your recipe out to 3 people this morning. Talk about a crowd pleaser..... the use of the mayo is genius. Thanks for a fabulous recipe!
 
Author Comment
lapadia March 16, 2014
Thanks :)...I'm thrilled to get your feedback, and so happy the recipe worked out wonderfully for you and your guests, Bevi! Love your tweaks, I done similar, depending on who I am serving.
 
savorthis March 12, 2014
I have to say we tried our own version of this for super bowl...just mushing some very good mac and cheese in a bundt pan...all the while I am thinking we most likely need some much better binders and it was the truth. That sucker had to be spooned out to be enjoyed. And it was....just nowhere near as impressive as it could have been had I followed your actual recipe!
 
Author Comment
lapadia March 12, 2014
Hi! Love hearing about your take on the Mac-Bundt, I’ve been lucky in that we have never needed to spoon it out, although when I first experimented the thought of having to do so, crossed my mind. Oh, and speaking of Super Bowl…being from the Seattle area, <ahem> loved it! :)
 
aargersi March 9, 2014
Yum, just yum
 
Author Comment
lapadia March 10, 2014
Thanks for your thoughts, abbie! :)
 
sexyLAMBCHOPx March 9, 2014
Yeah, this fun & delicious Bundt is back!
 
Author Comment
lapadia March 10, 2014
:) thanks for checking it out, SLX!