Smokey Four Cheese Macaroni Bundt Cake - KATV - Breaking News, Weather and Razorback Sports

Tony Chachere's Smokey Four Cheese Macaroni Bundt Cake

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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

½  cup (1stick) butter

½  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.