Mac & Cheese Bundt...worthy of a Feast
INGREDIENTS
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1 cup sharp or extra sharp cheddar cheese, shredded
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1/2 stick salted butter - melted
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2/3 cup fresh bread crumbs - divided in half (panko works nicely if you have it on hand)
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1/4 teaspoon red pepper, or to taste
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1/2 tablespoon dry mustard
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1 teaspoon smoked paprika - preferred but optional
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2 cups buttermilk
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1/2 cup half & half
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2 eggs, lightly beaten
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1 cup of a Mexican cheese mixture
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2 cups American cheese
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4 cups cooked, still hot, elbow macaroni (equals 8 oz dry)
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10 or 12 inch Bundt pan (the cooking time is written for a 10 inch)
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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.
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