Our 10 most popular recipes for the month delivered right to your inbox!
this recipe was because all my other baking pans were in use a few thanksgivings ago.now i make it every year.
spray your bundt pan with non stick spray line with heavy duty foil and spray again ,,heavily with non stick after you have you homemade mac and cheese ready to pour into pan to bake (i cook mine on stove to melt all the cheeses (make it on the thick side)pour into lined bundt pan and bake as you would your own fav.recipe.after done baking ,invert on serving dish .drizzle some more melted cheese over top to look like icing running down and sprinkle bacon bites to look like chopped nuts and serve.like i said you have to make it thick when you are prepping it .. this is for people who like the taste of the old fashioned baked mac and cheese the cheese i use is shredded sharp cheddar,velvetta and american sometimes colby. my family does not like green peppers or i would put in chopped peppers when prepping /.just sharing to serve it hot dont invert until ready to serve
Sounds neat! Thanks for posting.
i am going to try this it sounds pretty cool
My mac & cheese recipe does not use any egg - does yours?
I was wondering if that would be what helped it hold the shape. I would like to try it and am not sure my recipe would work. My recipe starts with a white sauce that I melt cheese into. Sound like it would look pretty.
Yum! That sounds delicious and fun to make. I know my kids would love it! Thanks for the tip.
no egg at all .the strch form the pasta and the cheeses and the fact that it gets baked .makes it hold shape .hope this helps .in my post i noted make it extra thick before putting in bundt pan.this turns out with a chewy crispy outer crust .you will be able to tell as it is baking .if it gets to brown on top before done just cover with foil .
© RDA Enthusiast Brands, LLC 2014