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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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