Mac & Cheese Bundt

INGREDIENTS

• 4 cups cooked, still hot, elbow macaroni (equals 8 oz dry)
• 2/3 cup fresh bread crumbs - divided in half (panko works nicely if you have it on hand)
• 1 teaspoon smoked paprika - preferred but optional
• 10 or 12 inch Bundt pan (the cooking time is written for a 10 inch)
• 2 cups American cheese
• 2 eggs, lightly beaten
• 2 cups buttermilk
• 1/2 stick salted butter - melted (or 4 tablespoons)
• 1/2 tablespoon dry mustard
• 1/2 cup half & half
• 1 cup sharp or extra sharp cheddar cheese, shredded
• 1/4 teaspoon red pepper, or to taste
• NOTE: feel free to choose cheese of your choice, but keep the cheddar on top, it creates a beautiful glaze after the Bundt is inverted.
• 1 cup of a Mexican cheese mixture