Taco Mac and Cheese Bundt

Ingredients

• 454 g (1 pound)dried macaroni
• 28 g (2 tablespoons)butter
• 30 g (1/4 cup)plain flour
• 473 ml (2 cups)whole milk
• 3 largeeggs
• 2 packets (28 g/1 oz each)Old El Paso™ 25% Less Sodium Taco Seasoning Mix
• 2 cans (113 g/4 oz each)Old El Paso™ chopped green chiles
• 567 g (20 ounces)shredded mature Cheddar
• 1 cup (about 110 g), dividedbreadcrumbs
• 50 g (1/2 cup)Parmesan cheese

Instructions

1. 1

   Prepare the tin

   Heat the oven to 204°C (400°F). Grease a non-stick 10–15 cup Bundt tin with butter or non-stick cooking spray. Mix 1/4 cup of the breadcrumbs with the 1/2 cup Parmesan, tip the mixture into the tin and shake to coat the sides.

2. 2

   Boil the pasta

   Bring a large pan of water to the boil over a high heat. Add the macaroni and boil for about 5 minutes, until nearly cooked but still firm.

3. 3

   Make the sauce

   Meanwhile, melt the butter in another pan over a medium heat and whisk in the flour. Whisk briskly as you pour in the milk to break up any lumps. Beat the eggs in a bowl, then whisk them quickly into the milk mixture so they do not scramble.

4. 4

   Add cheese

   Stir in the taco seasoning and green chiles, then add the Cheddar and stir until it has melted. When the pasta is nearly cooked, drain it and add it to the cheese sauce. Add the remaining 3/4 cup breadcrumbs and stir until the pasta is well coated.

5. 5

   Bake the pasta

   Spoon the mac and cheese into the prepared Bundt tin. Bake for 30–40 minutes, until crisp around the edges and bubbling. Leave it to cool in the tin for 15 minutes.

6. 6

   Turn out and serve

   Run a long, thin spatula around the edges and down the sides of the tin. Invert the Bundt onto a serving platter and serve warm or at room temperature.

What is taco mac and cheese?

Mac and cheese is a familiar baked pasta dish, while taco seasoning and green chiles bring in a Tex-Mex-inspired savoury, gently spicy flavour. This version takes the idea a step further by baking the pasta in a Bundt tin.

The tin gives the dish a striking ring shape that is easy to carry and cut into portions. A breadcrumb and Parmesan coating helps form a savoury crust on the outside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 470 calories, 23g protein, 43g carbs, 24g fat.

The macaroni and breadcrumbs provide most of the carbohydrates, while Cheddar, butter, milk and Parmesan contribute much of the fat. Cheddar, eggs and milk supply most of the protein. Pair a portion with salad or vegetables for a fresher, more balanced plate.

Build a smooth sauce

Flour and butter: whisking the flour into melted butter before adding the milk helps it disperse rather than forming lumps. Add the milk while whisking briskly.

Eggs: beat them first, then whisk them quickly into the milk mixture. Keep whisking as they go in to help them blend evenly without scrambling.

Cheddar: add it after the chiles and seasoning, stirring until it melts into the sauce before mixing in the pasta.

Keep the pasta firm

Short boil: the macaroni gets another 30–40 minutes in the oven, so stop boiling it when it is nearly cooked but still firm. The recipe gives about 5 minutes as a guide.

Drain well: excess water can loosen the cheese sauce. Once drained, stir the macaroni through the sauce until it is thoroughly coated.

Make the Bundt coating count

Even coverage: shake the breadcrumb and Parmesan mixture around the greased tin so it reaches the sides and central tube. This helps give the outside a savoury crust and makes the dish easier to release.

Rest before turning: leave the baked pasta in the tin for 15 minutes. Run a thin spatula around the edges and down the sides before inverting it onto a platter.

Watch the bake

The oven should be at 204°C (400°F), and the bake takes 30–40 minutes. Begin checking at the shorter end of the range, as ovens and tins can vary.

Look for crisp edges and a bubbling surface as the recipe’s doneness cues. Let the finished Bundt rest in its tin for the full 15 minutes before turning it out.

Serve it with something fresh

This rich, cheesy pasta works well with a crisp green salad or simply dressed vegetables to add freshness to the plate. Serve it as a substantial main or as part of a larger spread.

It can be served warm or at room temperature, which makes it practical for a shared meal. Use a sharp knife to cut the ring into portions.

Recipe notes & tips

• Grease the Bundt tin thoroughly, including around its central tube.
• Keep whisking while adding the milk to help prevent flour lumps.
• Add the beaten eggs gradually and whisk quickly so they blend into the sauce.
• Boil the macaroni only until nearly cooked and still firm.
• Coat the tin evenly with the breadcrumb and Parmesan mixture.
• Allow the full 15-minute rest before trying to turn out the Bundt.

Variations

• More heat: add extra chopped green chiles for a spicier result.
• Milder flavour: use less taco seasoning to tone down the spice.
• Cheese mix: replace some of the Cheddar with another good-melting cheese.
• Fresh topping: serve with chopped coriander for a fresh finish.
• Crunchy top: reserve some of the breadcrumbs to scatter over the surface before baking.

Common mistakes to avoid

• Overcooking the macaroni: boil it only until nearly cooked, as it continues baking in the oven.
• Lumpy sauce: whisk constantly while adding the milk to the flour and butter.
• Scrambled eggs: beat them first and whisk them quickly into the milk mixture.
• Bare patches in the tin: shake the breadcrumb and Parmesan coating around until the sides are covered.
• Turning out too soon: rest the bake in the tin for 15 minutes, then loosen it with a thin spatula.
• Baking for too long: check from 30 minutes and use the crisp edges and bubbling surface as cues.

How to store

Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat individual portions in the microwave or warm covered in the oven until heated through; the crust may soften after storage.

Frequently asked questions