Ball Park Mustard Mac & Cheese Bundt Recipe

Name: Ball Park Mustard Mac & Cheese Bundt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0 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.

1712

kcal

Calories

166

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Ball Park Mustard Mac & Cheese Bundt falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ball Park Mustard Mac & Cheese Bundt

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