Breakfast - Mac and cheese birthday cake recipes
so I made a mac ’n’ cheese birthday cake for her second birthday. A visual feast, this mac and cheese in a bundt pan recipe is a delicious twist on traditional mac & cheese with a beautiful cheesy glaze for its crowning touch.
Mac & Cheese Crisp Bundt
Provided by: Tastemade
Yields: 0 servings
Number of ingredients: 10
- 100g cheese doritos, blitzed to a fine crumb
- 500g macaroni
- 40g butter
- 40g plain flour
- 600ml milk
- 250g cheddar, grated
- 200g taleggio
- 2 whole eggs
- 250g cooking mozzarella, sliced
- 50g mozzarella, grated
- Grease a bundt tin with a generous amount of butter and then add most of the the crushed Doritos, reserving a handful for later. Move the tin around so that they stick to the butter and coat the whole inside of the tin. Set aside.
- Cook the macaroni in a large saucepan of boiling salted water for 8–10 minutes. Drain well and set aside.
- Preheat the oven to 180 C.
- Melt the butter over a medium heat in a large saucepan. Add the flour and stir to form a roux, cooking for a few minutes.
- Gradually whisk in the milk, a little at a time. Cook for 10–15 minutes to a thickened and smooth sauce.
- Remove the sauce from the hob, add the cheddar and the fontina and stir until it is well combined and melted. Take off the heat and then add the eggs and stir to combine.
- Add the macaroni to the sauce and mix well. Transfer half to the to the bundt tin and press down well.
- Add slices of the cooking mozzarella around the whole of the bundt tin and then top with the remaining pasta and sauce.
- Pack down and flatten with a spatula or the back of a spoon then sprinkle over the mozzarella and Doritos and place the dish in the oven for 25 - 30 minutes.
- Cook until the cheese is browned and bubbling. Leave to cool for 10 - 15 minutes then remove the tin and serve in slices.
How to make a MAC & CHEESE CAKE! l Look a Like Food Cake
Macaroni and Cheese Bundt Cake
This is definitely a cheese cake of a different kind. Who doesn't love macaroni and cheese
Realistic Mac And Cheese Cake
Mac & Cheese in a Bundt Pan
Provided by: lapadia
Yields: 12 servings
Number of ingredients: 14
- 1 cup sharp or extra sharp cheddar cheese, shredded
- 4 tablespoons salted butter - melted
- 2/3 cup fresh bread crumbs - divided in half (panko works nicely if you have it on hand)
- 1/4 teaspoon red pepper, or to taste
- 1/2 tablespoon dry mustard
- 1 teaspoon smoked paprika - preferred but optional
- 2 cups buttermilk
- 1/2 cup half & half or milk at the least 2%
- 4 egg whites, lightly beaten
- 1 cup of a Mexican cheese mixture
- 2 cups (8 ounces) shredded American cheese (I buy block from the deli)
- NOTE: feel free to choose cheese of your choice, but keep the cheddar on top, it creates a beautiful glaze after the Bundt is inverted.
- 4 cups cooked, still hot, elbow macaroni (equals 8 oz dry)
- 10 or 12 inch Bundt pan (the cooking time is written for a 10 inch)
- Preheat oven to 350° F.
- Spray Bundt pan with nonstick cooking spray.
- Add 1 cup shredded cheddar cheese to the bottom of the bundt pan.
- In a large bowl mix melted butter, 1/3 cup bread crumbs, red pepper, mustard and paprika together. Whisk in the buttermilk, cream and eggs, whisk to incorporate.
- Add in the remaining cheeses, stir to incorporate. Don't worry about any clumping, the hot macaroni will help to melt and incorporate.
- Fold in the cooked macaroni while it is still hot; the heat will help to melt and incorporate the mixture.
- Pour into prepared Bundt pan.
- Bake in preheated oven for 55 minutes, take out and sprinkle with the last 1/3 cup of breadcrumbs. Bake 10 more minutes. Cool for 20-30 minutes. Invert Bundt onto a platter.
- Serve with an array of beautiful fresh cut vegetables.
Macaroni and Cheese Birthday Cake
Provided by: Jackie Gordon
Total time: 150 minutes
Yields: 0 servings
Number of ingredients: 12
- 2 pounds dry pasta (macaroni, penne, rigatoni, etc)
- 2 pounds extra sharp cheddar, 1/2 grated, 1/2 cut into cubes
- 3 cups milk, warmed
- 1/2 cup flour
- 2/3 cup unsalted butter
- Pinch ground nutmeg
- 1 1/2 teaspoons salt
- 1/2 teaspoon white pepper
- 1 cup of grated cheese (Parmesan, pecorino, aged gouda)
- 1 1/2 cups plain bread crumbs
- Cold smooth mashed potatoes plain and colored with natural food coloring (I used beet juice and spinach juice to dye them pink and green)
- Piping bags or parchment cones fitted with a large star tip. You will need one for each color you make.
- You have to make the cake ahead of time to give it enough time to cool so you can remove it from the pan.
- Preheat the oven to 350°.
- Have pasta ready in a large bowl.
- Prepare the baking pans by greasing thoroughly with warm butter and thoroughly coating the pan with bread crumbs.
- Prepare the béchamel by melting the butter in a medium sauce pan, then adding the flour, stirring constantly with a wooden spoon. It will make a paste, keep stirring and cooking it for about two minutes. Do not brown it or burn it.
- Stir in the warm milk and continue to stir until the sauce thickens and comes to a boil.
- Add nutmeg, salt and pepper and continue to cook for another few minutes to let the sauce thicken a little and cook off the floury taste. Remove from heat.
- Add the grated and cubed cheddar cheese and stir until the cubed cheese is 1/2 melted. If the cheese doesn’t melt, you can return the pan to the stove on a low flame, stirring constantly to keep the sauce from scorching.
- Add cheese sauce to the pasta and mix thoroughly. Press the pasta mixture into the pans and top with the bread crumbs, grated cheese and dot with the butter pats.
- Bake for 30 minutes. The dish is ready when the top is browned and the mac ’n’ cheese is bubbly.
- Grease a 12” x 3” cake pan heavily with butter.
- Mix bread crumbs and grated cheese and thoroughly with 2/3 of the bread crumb mixture. Be extra careful to grease and crumb the inner edges of the pan well.
- Press pasta mixture into the pan. Cover top with remaining bread crumb mixture.
- Bake for 30 minutes. The “cake” is ready when the top is browned and the mac ’n’ cheese is bubbly. Cool for 45 minutes to one hour—you want it to still be warm so the “cake” releases from the pan. If you take it out too early it may be too warm and fall apart.
- Place a heat proof platter or sheet pan on top of the cake pan and carefully invert it the cake pan and the platter-sheet pan together. Place the platter-sheet pan on a flat surface. Tap the cake pan gently and ease the pan off the “cake.”
- Put mashed potatoes in the piping bag or cone. Decorate your cake with mashed potatoes as desired.
- Reheat the Macaroni ‘n’ Cheese Birthday Cake before serving in a 350° oven for 20 minutes.
Gluten-Free Mini Mac and Cheese Cakes
Provided by: Betty Crocker Kitchens
Total time: 50 minutes
Prep time: 25 minutes
Yields: 12 servings
Number of ingredients: 9
- 1 cup uncooked gluten-free elbow macaroni
- 3 cups Corn Chex™ cereal, finely crushed
- 2 1/2 cups shredded Cheddar cheese (10 oz)
- 5 tablespoons unsalted butter, melted
- 1 tablespoon gluten-free flour blend
- 1 cup whole milk, warmed
- 1 egg yolk, slightly beaten
- 1/4 teaspoon salt
- 1 egg white, beaten until stiff but not dry
- Calories: 230 calories
- Carbohydrate: 17 g
- Cholesterol: 60 mg
- Fat: 2 grams
- Fiber: 1 g
- Protein: 8 g
- Saturated Fat: 9 g
- Serving Size: 1 Serving
- Sodium: 310 mg
- Sugar: 2 g
- Trans Fat: 0 g
- Cook and drain macaroni as directed on package.
- Move oven rack to lower third of oven. Heat oven to 350°F. Lightly grease 12 regular-size muffin cups.
- In medium bowl, mix crushed cereal, 1 cup of the cheese and 4 tablespoons of the melted butter. Divide mixture among muffin cups; press firmly in bottom and up sides of cups with spoon.
- In 3-quart saucepan, stir together remaining 1 tablespoon melted butter and flour blend with whisk; cook over medium heat 1 minute. Gradually stir in warmed milk with whisk; cook and stir about 5 minutes or until thickened. Remove from heat; stir in 1 cup of the cheese until melted. Stir in cooked macaroni, egg yolk and salt. Fold in beaten egg white. Spoon about 1/4 cup mixture into each crust-lined cup. Top with remaining 1/2 cup cheese.
- Bake about 20 minutes or until golden and puffed. Cool 5 minutes; remove from pan. Serve warm.