Mac & Cheese Ring
Ingredients
- Mac and Cheese ⓘ
- 4 tablespoons unsalted butter ⓘ
- 1/4 cup flour ⓘ
- 2 1/2 cups milk ⓘ
- 16 ounces shredded cheddar cheese, about 4 cups ⓘ
- 4 ounces cream cheese, room temperature ⓘ
- 1 lb elbow macaroni, cooked al dente according to package instructions ⓘ
- 8 slices bacon, cooked and crumbled ⓘ
- 2 large eggs, lightly beaten ⓘ
- 1 tablespoon kosher salt ⓘ
- 1 tablespoon black pepper ⓘ
- 1/3 cup breadcrumbs, plus additional for coating
- Cheese Sauce ⓘ
- 1/2 cup half-and-half ⓘ
Instructions
- Mac 'n' Cheese:
- Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray. Coat pan with bread crumbs as if flouring the pan.
- In a dutch oven melt butter over medium high heat. Once the butter has melted whisk in the flour to form a roux. Gradually whisk in milk until there are no lumps. Whisk in both cheeses.
- Once the mixture is smooth turn off the heat and stir in the cooked pasta and bacon. Season with salt and pepper.
- Stirring quickly add the eggs being sure not to let them scramble.
- Spoon the mixture in the prepared bundt pan. Use a spatula to press the pasta down to create an even layer.
- Sprinkle the bread crumbs over the top and bake for 40-45 minutes until golden brown.
- Allow to cool for 15 minutes. Use a rubber spatula to loosen the sides of the pan before removing. Serve with cheese sauce and garnish with crumbled bacon and chives.
- Cheese sauce:
- Bring the half and half to a simmer in a saucepan over medium heat. Add the cheese in small handfuls and whisk until smooth.
Nutrition & Diet Analysis (per serving)
1122
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).