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!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

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
• 0 nonstick cooking spray

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a bundt pan generously with nonstick cooking spray and set aside.

Step 2

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.

Step 3

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.

Step 4

Gradually whisk in the milk and heavy cream, stirring constantly, until the mixture is smooth and slightly thickened, about 3-4 minutes.

Step 5

Reduce the heat to low and slowly stir in the sharp cheddar, gruyere, and parmesan cheeses until fully melted and creamy.

Step 6

Add dijon mustard, paprika, salt, and black pepper to the cheese sauce. Stir well to combine.

Step 7

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.

Step 8

Combine the cooked macaroni with the cheese sauce, mixing well to coat evenly.

Step 9

Spoon the macaroni and cheese mixture evenly into the prepared bundt pan, pressing lightly to ensure it's packed and even.

Step 10

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.

Step 11

Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.

Step 12

Remove the bundt pan from the oven and allow it to cool for 10 minutes on a wire rack.

Step 13

Carefully invert the bundt pan onto a serving platter and gently release the macaroni and cheese bundt.

Step 14

Slice and serve warm, garnished with additional grated parmesan or fresh herbs if desired.

Nutrition Facts

Serving size	2100.2 grams (2100.2g)

Amount per serving	% Daily Value*
Calories	5642

Total Fat 319.50g	410%
Saturated Fat 179.00g	895%
Polyunsaturated Fat 2.10g
Cholesterol 1264mg	421%
Sodium 7039mg	306%
Total Carbohydrate 447.00g	163%
Dietary Fiber 19.60g	70%
Total Sugars 55.50g
Protein 231.10g	462%

Vitamin D 476IU	2381%
Calcium 4560mg	351%
Iron 24mg	133%
Potassium 1659mg	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.

Source of Calories

Fat: 51.5%

Protein: 16.5%

Carbs: 32.0%