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Cheddar cheese butter fresh bread crumbs red pepper dry mustard paprika buttermilk milk egg whites American cheese your choice still Pan
Viewed: 59 - Published at: 3 years agoIngredients
- 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)
Method
- Preheat oven to 350° F.
- Spray Bundt pan with nonstick cooking spray.
- Add 1 cup shredded cheddar cheese to the bottom of the bundt pan.
- 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.
- Add in the remaining cheeses, stir to incorporate. Don't worry about any clumping, the hot macaroni will help to melt and incorporate.
- Fold in the cooked macaroni while it is still hot; the heat will help to melt and incorporate the mixture.
- Pour into prepared Bundt pan.
- 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.
- Serve with an array of beautiful fresh cut vegetables.
