© John Kernick
Active Time
25 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 8

This pasta pie is a fun riff on mac and cheese. Food & Wine’s Justin Chapple use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispest edges. Slideshow: More Pasta Recipes

How to Make It

Step 1    

Preheat the oven to 425°. Generously butter a 10-inch Bundt pan. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well.


Step 2    

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. 


Step 3    

Transfer the pan to a rack and let cool for 15 minutes. Invert the loaf onto a platter, 
cut into wedges and serve.


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