Mac & Cheese Ring

"Baked mac and cheese you can slice up."
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photo by photo by
photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2 photo by Bonnie G #2
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.

Questions & Replies

  1. I want to make this the day before and transport it. I was thinking of baking it and leaving it in the bundt pan, putting it in the fridge, then unmolding it the next day (at a friends') and putting the cheese sauce. My question is how to reheat the casserole without ruining it. Any other suggestions are greatly appreciated.
  2. Will pre-shredded packaged cheese work with this recipe?


  1. Such a fun and impressive way to serve a common Mac n Cheese, we all loved the flavor and the cheese topping took care of hat with no problem. The addition of bacon didn't hurt either. The flavor was certainly there and I will make this again whenever I want to impress
  2. This sure looks fancy so it gets high marks for presentation for sure. I used shredded cheese from a bag, and that may have cost me on flavor. I wished I had used more exotic cheese to perk it up. Also, mac & Cheese is a smooth operator and for me, the breadcrumbs made it a little too gritty. This is more showy than flavor-packed. But it sure is showy!


  1. If I bake these as individual bundt cakes how long should they be cooked there are six to a pan


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