Dessert Macaroni and Cheese! Yes, you read that right! Made with cream cheese, blueberries and vanilla, it’s a sweet take on a classic comfort food.
Similar to bread pudding or rice pudding, Dessert Macaroni and Cheese has a starchy base held together by a baked custard. The idea came to me one day and I figured someone must have made this already. I googled and didn’t find anything, so decided to give it a try.
Well the first go-round was really strange. I made the traditional white sauce (Bechamel) and instead of adding cheddar cheese, as I would do for a savory mac-n-cheese, I added cream cheese, vanilla and sugar.
It’s not that it tasted bad, it actually tasted pretty good, but the look and texture was so similar to regular mac-n-cheese that there was a sort of cognitive dissonance between what my eyes were seeing and what my mouth was tasting. My husband had exactly the same reaction.
For round two I made the white sauce separately from the cream cheese base. I mixed the cream cheese, sugar and eggs together for a simple cheesecake-style batter, then combined the two with the cooked pasta. Tossing blueberries into the mix really added lot of flavor and moisture, and also gave the eye a cue that this was dessert.
The blueberries could be switched out for another fruit, and cinnamon, lemon zest or other flavors could be added to change up the flavor.
I really like this dish. Dessert Macaroni and Cheese might seem strange at first, but give it a try and let me know what you think.
Special Equipment: CorningWare baking dish Make sure to cook the macaroni "al dente". Leaving the pasta slightly undercooked will allow it to absorb the sauce as it bakes.
If you combine the white sauce with the cream cheese mixture while the sauce is very hot the mixture will look curdled. Allow the sauce to cool to a very slightly warm or room temperature.
Just like savory macaroni and cheese, this is best still warm from the oven. Leftovers can be refrigerated and re-warmed.
Make sure to cook the macaroni "al dente". Leaving the pasta slightly undercooked will allow it to absorb the sauce as it bakes.
You might also like: