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      Tony Chachere's Smokey Four Cheese Macaroni Bundt Cake

      Tony Chachere's Smokey Four Cheese Macaroni Bundt Cake

      The presentation of the "Bundt Cake" is fabulous for a side dish.{} If you want to cook it in a smaller batch you can cut the recipe in half and cook in a 9"x 9" casserole dish.

      {}2 cups sharp cheddar cheese, shredded

      1/2{} cup (1stick) butter

      1/2 {}cup self-rising flour

      2 cups heavy whipping cream

      3 cups whole milk

      4 eggs

      1 cup parmesan cheese, shredded

      1 cup shredded Italian mix cheese

      1 cup Velveeta Cheese, shredded

      1 tablespoon Worcestershire sauce

      {}1 tablespoon hickory or mesquite smoke flavor

      2 tablespoons Tony Chachere's Original Creole Seasoning

      1 teaspoon black pepper

      1 teaspoon red pepper

      1 tablespoon prepared yellow mustard

      8 cups cooked macaroni

      {}

      Preheat oven to 350 degrees. Spray bundt pan with nonstick cooking spray. {}Sprinkle 2 cups shredded cheddar cheese on the bottom of the pan.{} In a large bowl mix butter and flour together. Mix cream, milk and eggs. {}{}Add remainder of ingredients except macaroni. Mix well.{} Fold in cooked macaroni.{} Pour into prepared bundt pan or individual bundt pans.{} Bake in oven for 1 hour.{} Let cool for 15-30 minutes.{} Invert Bundt pan onto serving dish..{} {}Serve with Cheese Sauce.{} Serves 15.{} Serving suggestions:{} Fill center with chopped ham, sausage or serve plain as a side.

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