Do you love macaroni and cheese? Then you will love this fun version that looks spectacular—with or without a plant in the center. :)
Just cook up some spaghetti, mix with 3 cheeses, milk and eggs then bake it up in a Bundt pan. The edges get all crisped while the center is soft and oozing with cheese. I loved it cold the next day, too.
Pasta Bundt Loaf
Unsalted butter, for greasing
1 pound spaghetti
6 ounces Fontina cheese, shredded
6 ounces sharp white cheddar cheese, shredded
1 1/2 cups whole milk
3/4 cup grated Parmesan cheese
3 large eggs, lightly beaten
2 1/2 teaspoons pepper
2 teaspoons kosher salt
1. Preheat the oven to 425°F. Butter a 10-inch Bundt pan. (Or use baking spray. I love Everbake for a clean release every time.)
2. In a pot of salted boiling water, cook the spaghetti according to package directions. Drain.
3. In a large bowl, mix the pasta with all of the remaining ingredients. Transfer mixture into the prepared pan and bake until the cheese is melted and bubbling, 35 to 40 minutes.
4. Transfer the pan to a rack and let cool for 15 minutes. Invert the loaf onto a platter, cut into wedges and serve.
Recipe from Food & Wine
My head is spinning from all that is going on….end of the school year (parties, sports banquets, concerts, exam stress—mine by osmosis), my oldest son graduating from HS next week (so emotional), committee work (Yikes!), laundry (of course)….that June crunch feeling that is second only to December.
I’m so glad that Tiny Eyes made its way into my inbox. The new self-titled debut EP packs so much emotion into five songs. Listening to that lovely voice calms me right down.
“We’re always so dangerously close”