Mac & Cheese Ring

"Baked mac and cheese you can slice up."
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Ready In:


  • Mac and Cheese

  • 4 tablespoons unsalted butter
  • 14 cup flour
  • 2 12 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
  • 13 cup breadcrumbs, plus additional for coating
  • Cheese Sauce

  • 12 cup half-and-half
  • 2 cups shredded cheddar cheese
  • Toppings

  • 2 slices bacon, cooked and crumbled
  • 12 bunch chives, chopped


  • 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.

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