| Level: | Easy |
| Total: | 1 hr 20 min |
| Active: | 35 min |
| Yield: | 8 to 12 servings |
Ingredients
- Three 14.5-ounce cans evaporated milk
- 12 ounces sharp Cheddar, grated
- 12 ounces American cheese, grated
- 3 tablespoons cornstarch
- 1 1/2 tablespoons Dijon mustard
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds elbow macaroni, cooked to very very al dente
- 3 large eggs, lightly beaten
- Nonstick cooking spray
- Orange food coloring
- 1 broccoli stem
Instructions
- Preheat the oven to 400 degrees F.
- Pour the evaporated milk in a medium saucepot and bring to a simmer over medium heat. Toss together the grated cheeses and cornstarch in a bowl until evenly coated, then add the mustard. Add the cheese mixture to the simmering evaporated milk and whisk constantly, being careful not to scald or scorch the bottom of the pot, until homogeneous and thickened, about 10 minutes. Season to taste with salt and pepper. Reserve 1 1/2 cups of cheese sauce in a heatproof measuring cup.
- Add the sauce to the macaroni and season to taste. Reserve 1 cup mac ‘n’ cheese and stir the remaining mac ‘n’ cheese with the beaten eggs.
- Spray the inside of a Bundt pan with a liberal amount of cooking spray. Working quickly, spread the macaroni mixture into the pan and bake until golden brown, about 25 minutes. Let cool 10 minutes.
- Microwave the reserved cup cheese sauce (or reheat gently on the stovetop) until pourable, 2 to 3 minutes, then add the orange food coloring until the desired orange color is achieved.
- Using a thin spatula, loosen the mac ‘n’ cheese from the sides of the Bundt. Turn out on a dish and fill the hole with the reserved cup mac ‘n’ cheese. Cover with the remaining orange cheese sauce. For extra effect, add the broccoli stem in the center. Serve immediately!
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 736 |
| Total Fat | 35 g |
| Saturated Fat | 18 g |
| Carbohydrates | 71 g |
| Dietary Fiber | 3 g |
| Sugar | 14 g |
| Protein | 34 g |
| Cholesterol | 147 mg |
| Sodium | 734 mg |
Reviews
Everyone enjoyed this Mac and cheese. Would like to post a pic though. There was only one piece left at the end of the night!
Made this for neighbors Halloween party and Thanksgiving. It was a hit at both functions!
Great, easy Halloween recipe! My kid loved it and it is now a yearly tradition
This was so good and kids thought it was cool
Made this for dinner on Halloween. The family loved it and it was so festive. It tasted really good. I think I will add some other seasonings next time, but it’s definitely good as is.
Huge hit at the party
I added seasonings to kick it up: 1/4 tsp thyme, 1/4 tsp cayenne, 1/8 tsp white pepper, dash of Worcestershire, pinch of nutmeg, along with the Dijon and salt.
I used grated cheddar and cubed velvetta cuz I’ve never seen grated American cheese – these worked well. Tossed cheeses in 2 tbls cornstarch not 3 tbls.
Baked about 30 minutes then cooled 20 minutes before flipping it out.
Really cute and tasty too!
I added seasonings to kick it up: 1/4 tsp thyme, 1/4 tsp cayenne, 1/8 tsp white pepper, dash of Worcestershire, pinch of nutmeg, along with the Dijon and salt.
I used grated cheddar and cubed velvetta cuz I’ve never seen grated American cheese – these worked well. Tossed cheeses in 2 tbls cornstarch not 3 tbls.
Baked about 30 minutes then cooled 20 minutes before flipping it out.
Really cute and tasty too!
This recipe is a lot of fun. It took a little time, but my kids were extremely impressed. My entire family loved it. I will make the stovetop macaroni and cheese sauce again, and will definitely make this recipe for special fall occasions.
very easy to make, although time consuming. It came out cute. so festive! my left over cheese sauce got so thick that even 90 seconds in the micro did not loosen it enough to pour over the entire mac pumpkin If I make again I will either add some bacon or cayenne to spunk it up a bit. my husband and son ate it too. thank you Jeff
I didn’t have this yes looks delicious and fun . “A” for presentation.
I am digging out this recipe again to get ready for a fall luncheon. What a spectacular idea!!! I have made this for a couple years now, and it is always the hit of the lunch party. Nobody wants to be the first to cut into it because it is so cool-looking! I used some mini-bundt pans last year to give to the kids. Excellent idea, Jeff