Pasta Bundt Loaf 

Name: Pasta Bundt Loaf
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

Pasta Bundt Loaf  was pinched from <a href="http://www.foodandwine.com/recipes/pasta-bundt-loaf" target="_blank" rel="noopener">www.foodandwine.com.</a>

"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..."

INGREDIENTS

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Unsalted butter, for greasing 

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1 pound spaghetti 

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6 ounces Fontina cheese, shredded (2 cups) 

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6 ounces sharp white cheddar cheese, shredded (2 cups) 

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1 1/2 cups whole milk 

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3/4 cup grated Parmigiano-Reggiano cheese 

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3 large eggs, lightly beaten 

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2 1/2 teaspoons pepper 

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2 teaspoons kosher salt 

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