Ingredients Pasta + Noodles Spaghetti Pasta Bundt Loaf 5 Reviews 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on December 1, 2016 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Active Time: 25 mins Total Time: 1 hrs 15 mins Yield: 8 Ingredients 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 teaspoons pepper 2 teaspoons kosher salt Directions 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. 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. Rate it Print