Tex - Mex Macaroni and Cheese in a Bundt Pan

I have so many recipes for Macaroni and Cheese. I consider it to be an iconic All American Dish. I've created original recipes and I've researched and adapted several.
Here's another very creative way to make it in a Bundt Pan.
I love this concept.
This is not an original recipe. I've adapted it without changing the integrity of the original one.

Here's what you'll need:
Preheat the oven to 400 degrees.
A plain Bundt Pan, (10 - 15 Cups) one without detail in the design. (butter well or use a Vegetable Cooking Spray) Make sure it's coated well to avoid sticking.

1 Pound of Dry Macaroni
2 TBS Butter
1/4 C Flour
2 C Whole Milk
3 Large Eggs, beaten.
2 Packets of Taco Seasoning
2  (4.5 oz.) Cans of Diced Green Chiles
1 C Breadcrumbs, divided
20 oz. Shredded Cheddar Cheese
1/2 C Grated Parmesan Cheese, divided

In the Bundt Pan:
A Mix of 1/4 C of the Bread Crumbs with 1/2 C of the Parmesan Cheese. Mix well
Spoon evenly into the Pan, shake to evenly distribute.

In a Large Soup Pot:
Water, enough to cover the Macaroni..
Bring to a Boil.
Add:
Macaroni
Boil for 5 minutes.
Drain completely and set aside.

In a Saucepan on Medium Heat:
Butter, until melted.
Add:
Flour and whisk briskly while gradually adding the Milk.
Whisk until creamy smooth.

Add:
Eggs
Continue whisking briskly.

Add:
Taco Seasoning
Green Chiles
Stir to combine well.

Add:
Cheese
Stir to combine well.

Add:
Remaining Bread Crumbs (3/4C)
Stir to combine well.

Spoon the Mixture into the Pan.
Bake 30 - 40 minutes, until the edges are crisp and bubbling.
Remove Pan to a Rack to Cool 15 minutes.

Run knife or small silicone spatula (I use one from Pampered Chef) around the edge of the Pan to slightly loosen the Macaroni.

Flip the Macaroni onto a Serving Platter.

OPTION: Make a Creamy Cheese Sauce and drizzle over it just before serving.
Serve Immediately.

Enjoy!
Peace in the Kitchen!