Mac & Cheese Bundt

• 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 350u0b0 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.

cheddar cheese, butter, fresh bread crumbs, red pepper, dry mustard, paprika, buttermilk, milk, egg whites, american cheese, your choice, still, pan

Taken from food52.com/recipes/21122-mac-cheese-bundt (may not work)