Macaroni and Cheese Cake

It was Emily's birthday last week. I noticed that her dad hoped that she had a mac-n-cheese cake to celebrate. But I did not even know that there was such a thing as a mac-n-cheese cake.
I checked with her - she had not had one last week, and actually never had had one.
Obviously, I had to invite her over for one!

Ingredients:

Body:

• 16 ounces (4 cups) elbow or medium shells pasta (I used shells)
• 4 cups water
• 2 teaspoons salt 
• 1 teaspoon pepper
• 2 teaspoons dry mustard
• 2 teaspoon paprika 
• 1 teaspoon Sriracha sauce
• 2 tablespoons butter
• 2 (12‑ounce) cans evaporated milk
• 16 ounces shredded cheese (2 cups) (I think I used 12 ounces cheddar, 3 ounces mozzarella, and 2 ounces feta)
• 4 eggs, beaten
• Optional - one or two 4.5 ounce cans green chilis (just use the juice for Emily)

Topping:

• 1/3 cup goldfish crumbs
• 1/3 cup panko
• 1 tablespoon butter
• 2 ounce cheddar, shredded
• 1/4 teaspoon paprika

Instructions:

1. Mix macaroni, water, salt, mustard, butter,  and cayenne/Sriracha together in pressure cooker pot. Lock pressure cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 6-7 minutes, adjusting heat as needed to maintain high pressure. (Use about 1/2 the time for regular pasta. Or make pasta the regular way, and cook to al dente. Drain, and follow along.) 
2. Preheat oven to 3750° F. Spray Bundt pan very well with nonstick cooking spray.
3. While pasta is cooking, make the topping. Whir goldfish, butter, and cheese in food processor. Pulse in panko.
4. When the pasta time expires, remove pot from heat. Quick release pressure by water cooling the lid, then carefully remove lid, allowing steam to escape away from you.
5. Stir in evaporated milk into pasta, and simmer over medium-high heat until sauce
   has thickened and pasta is tender, probably 3 to 5 minutes more. 
6. Off the heat, stir in cheeses, a handful at a time, until cheese has melted and sauce is smooth. Let pasta and sauce cool a bit.
7. Generously grease a 12 cup bundt pan with cooking spray. Sprinkle about 2/3 of the topping mixture into a bundt pan. Try to spread it around and up the sides a bit.
8. Whip the eggs lightly. Temper the eggs by mixing small amount of the sauce into the eggs.
9. Stir the eggs into the somewhat cooled cheese mixture (make sure the mixture is cool enough to not cook the eggs).  
10. Scoop mac-n-cheese in bundt pan. (I had more than would fit in my large bundt pan, so I reserved the extra sauce.)
11. Bake in preheated oven for 35 minutes, take out and sprinkle with the last 1/3 of topping mixture. 
12. Bake for another 10 minutes until the top is firm to the touch.
13. Remove from oven, cool for about 15 minutes.
        
14. Invert onto a serving dish.
    
    
       
15. As desired, top lightly with the extra sauce. Slice and serve warm or room temperature at a potluck.
    (The picture below shows a slice with the crunchy bottom. The top picture shows the extra sauce drizzled on.)
       
    

Carole's Notes:

We liked this!  This comes together pretty quickly - I started after 5:00 pm, and dinner was ready in about 1.5 hours including cooking and cooling times. I liked the medium shells - they often caught some extra sauce.

This should serve about 8 for dinner. (Emily took some home for leftovers!)

The recipe was adapted from https://food52.com/recipes/21122-mac-cheese-bundt  (note - I think their suggestion of 8 ounces of dry pasta is just wrong, and I did not follow that) and
http://www.food.com/recipe/macaroni-and-cheese-bundt-delight-125430