Macaroni and Cheese Bundt Delight
Transform your classic comfort food into a show-stopping centerpiece with this Macaroni and Cheese Bundt Delight! This creative twist on traditional mac and cheese combines velvety cheddar, nutty Gruyère, and savory Parmesan into a rich, creamy sauce that's infused with the warmth of paprika and Dijon mustard. The mixture is baked to golden perfection in a bundt pan, crowned with a crispy layer of panko breadcrumbs for an irresistible texture contrast. Perfect for entertaining or elevating a weeknight dinner, this dish not only tastes indulgent but also impresses visually as it’s served in stunning slices. Serve it warm with a garnish of fresh herbs for an unforgettable feast!
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Recipe Information
Ingredients
- 450 grams elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup gruyere cheese, shredded
- 1 cup parmesan cheese, grated
- 2 teaspoons dijon mustard
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
- nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Grease a bundt pan generously with nonstick cooking spray and set aside.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the milk and heavy cream, stirring constantly, until the mixture is smooth and slightly thickened, about 3-4 minutes.
Reduce the heat to low and slowly stir in the sharp cheddar, gruyere, and parmesan cheeses until fully melted and creamy.
Add dijon mustard, paprika, salt, and black pepper to the cheese sauce. Stir well to combine.
In a small bowl, lightly beat the eggs. Slowly temper the eggs by whisking in a few spoonfuls of the hot cheese sauce, then mix the tempered eggs back into the sauce.
Combine the cooked macaroni with the cheese sauce, mixing well to coat evenly.
Spoon the macaroni and cheese mixture evenly into the prepared bundt pan, pressing lightly to ensure it's packed and even.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumb mixture evenly on top of the macaroni and cheese in the bundt pan.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Remove the bundt pan from the oven and allow it to cool for 10 minutes on a wire rack.
Carefully invert the bundt pan onto a serving platter and gently release the macaroni and cheese bundt.
Slice and serve warm, garnished with additional grated parmesan or fresh herbs if desired.
Nutrition Facts
Calories |
5642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 319.5 g | 410% | |
| Saturated Fat | 179.0 g | 895% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1264 mg | 421% | |
| Sodium | 7039 mg | 306% | |
| Total Carbohydrate | 447.0 g | 163% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 55.5 g | ||
| Protein | 231.1 g | 462% | |
| Vitamin D | 11.9 mcg | 60% | |
| Calcium | 4560 mg | 351% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 1659 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
