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“Baked mac and cheese you can slice up.”
READY IN:
1hr
YIELD:
10-12
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. Mac ‘n’ Cheese:
  2. 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.
  3. 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.
  4. Once the mixture is smooth turn off the heat and stir in the cooked pasta and bacon. Season with salt and pepper.
  5. Stirring quickly add the eggs being sure not to let them scramble.
  6. Spoon the mixture in the prepared bundt pan. Use a spatula to press the pasta down to create an even layer.
  7. Sprinkle the bread crumbs over the top and bake for 40-45 minutes until golden brown.
  8. 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.
  9. Cheese sauce:
  10. 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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