4 Cheese Macaroni Bundt Pasta Bake
PREP: 40 MINUTES
COOK: 35 MINUTES
SERVINGS: 2 - 3 SERVINGS
Try this twist on mac and cheese made in a Bundt pan! This macaroni Bundt pasta bake uses four cheeses and spices for the ultimate combo, baked in our 6 Cup Heritage Bundt Pan. The perfect savory recipe for the fall and winter when craving your favorite mac and cheese meal.
- 4 oz. dry elbow macaroni, cooked and still hot
- 1/2 cup shredded cheddar cheese
- 2 Tbsp salted butter, melted
- 4 Tbsp panko bread crumbs, divided
- 1/8 tsp cayenne pepper, or to taste
- 3/4 tsp dry mustard
- 1/2 tsp smoked paprika
- 1 cup buttermilk
- 1/4 cup half & half
- 2 egg whites, lightly beaten
- 1/2 cup shredded Mexican cheese blend
- 1/2 cup shredded smoked Gouda cheese
- 1/2 cup shredded American cheese
Bring water to a boil and cook macaroni pasta. While it is cooking, prepare pasta bake.
Preheat oven to 350°F. Prepare 6 Cup Bundt pan with baking spray. Add 1/2 cup shredded cheddar cheese to the bottom of the Bundt pan. In a large bowl, mix melted butter, 2 Tablespoons bread crumbs, cayenne pepper, mustard and paprika together. Whisk in the buttermilk, half & half and eggs until incorporated. Add in the remaining cheeses. Fold in the hot cooked macaroni and stir to incorporate. Pour into prepared Bundt pan.
Bake in preheated oven for 25 minutes. Remove pan from oven and sprinkle with the last 2 Tablespoons of bread crumbs. Bake 5 -8 more minutes or until breadcrumbs are browned. Cool for 20-30 minutes.
When ready to unmold, gently loosen pasta bake from the pan on all sides with silicone spatula or a flexible tool that won’t scratch. Shake pan to loosen further and invert Bundt onto a platter. Serve immediately.
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