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.
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
In This Recipe
Preheat oven to 350° F.
Prepare Bundt pan with cooking spray.
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.
In a large bowl mix the rest of the mustard, mayo and paprika together.
Stir in the half & half, buttermilk and eggs, whisk to incorporate all ingredients.
Add in the remaining cheese, stir to incorporate. Don’t worry about clumping - the hot macaroni will help to melt and incorporate.
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.
Spoon the macaroni mixture into the prepared Bundt pan.
Bake in preheated oven for 55 minutes.
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.
Once out of the oven cool for 20 minutes, minimum.
Invert Bundt onto a platter; optional-lightly sprinkle with flaked sea salt, slice and serve.