Mac & Cheese Bundt Recipe

Name: Mac & Cheese Bundt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Preheat oven to 350u00b0 F.
2
Spray Bundt pan with nonstick cooking spray.
3
Add 1 cup shredded cheddar cheese to the bottom of the bundt pan.
4
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.
5
Add in the remaining cheeses, stir to incorporate. Don't worry about any clumping, the hot macaroni will help to melt and incorporate.
6
Fold in the cooked macaroni while it is still hot; the heat will help to melt and incorporate the mixture.
7
Pour into prepared Bundt pan.
8
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.
9
Serve with an array of beautiful fresh cut vegetables.

1535

kcal

Calories

152

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, 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.

That's it — enjoy your meal!

Mac & Cheese Bundt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions