This cheesy pasta pie is fairly easy to make and looks spectacular when you bring it to the table! Like a mac and cheese dish poured into a bundt pan and baked until the cheese melts and the edges get brown and crispy. This was created by Food and Wine magazine’s Justin Chapple. I would save this for when I had 6 or 8 for dinner, although it reheats nicely in the microwave. I made it several hours ahead and baked it at dinner time.
Unsalted butter, for greasing
1 pound spaghetti
6 ounces Fontina cheese, shredded (2 cups)
6 ounces sharp white cheddar cheese, shredded (2 cups)
1 1/2 cups whole milk
3/4 cup grated Parmigiano-Reggiano cheese
3 large eggs, lightly beaten
2 1/2 tsp. pepper
2 tsp. kosher salt
Preheat the oven to 425 degrees. Generously butter a 10-inch bundt pan. In a pot of boiling salted water, cook the spaghetti until al dente. Drain well.
In a large bowl, mix the pasta with all of the remaining ingredients. Scrape into the prepared pan and bake until the cheese is melted and bubbling, 35 to 40 minutes.
Transfer the pan to a rack and let cool for 15 minutes. Invert the loaf onto a platter, cut into wedges and serve.
Note: Grease the pan generously, even if nonstick! Mine popped right out but could take longer to unmold if stuck in places.
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