This spaghetti pie is a fun riff on mac and cheese. I use three types of cheese here: Fontina and cheddar, which melt beautifully, as well as Parmigiano-Reggiano to create the crispiest edges.
Chef’s note: Mix the pasta pie ingredients in a bowl, then bake in a Bundt pan—its grooves give you more crazy-crisp edges than a plain rectangular pan.
- 1 pound spaghetti
- 6 ounces Fontina cheese, shredded (2 cups)
- 6 ounces sharp white cheddar cheese, shredded (2 cups)
- 1½ cups whole milk
- 3/4 cup freshly grated Parmigiano-Reggiano cheese
- 3 large eggs, lightly beaten
- 2½ teaspoons pepper
- 2 teaspoon kosher salt
1. Preheat the oven to 425°F. Generously butter a 10-inch Bundt pan. In a pot of salted boiling water, cook the spaghetti until al dente. Drain well.
2. In a large bowl, mix the pasta with the remaining ingredients. Scrape into the prepared pan. Bake until the cheese is melted and bubbling, 35 to 40 minutes.
3. Transfer the pasta Bundt loaf to a rack and let cool for 15 minutes. Invert the loaf onto a platter, cut into wedges and serve.
Reprinted with permission from Mad Genius Tips: Over 90 Expert Hacks + 100 Delicious Recipes by Justin Chapple and the Editors of Food & Wine