Dessert Macaroni and Cheese

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.

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.


  • 1/2 # elbow macaroni cooked to al dente


  • 1/4 cup unsalted butter
  • 1/4 cup all purpose flour
  • 2 cups whole milk
  • 8 oz cream cheese
  • 1/2 cup + 1 Tablespoon granulated sugar
  • pinch of salt
  • 1 vanilla bean, split or 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups fresh or frozen blueberries


  • 1/4 cup panko breadcrumbs
  • 1/4 cup granulated sugar


  • Heat a large pot of salted water for the pasta.
  • Cook the pasta while making the batter for the custard
  • To make a roux, combine the butter and flour in a small saucepan
  • Cook over medium heat until it begins to simmer and thickens to a pale beige paste
  • Slowly whisk the milk into the roux
  • Continue to whisk until the sauce has no lumps and is the consistency of thick cream
  • Scrape the vanilla seeds into the warm sauce with a small pinch of salt
  • Set aside to cool (see note)
  • Preheat the oven to 325°f convection or 350°f regular.
  • Lightly butter a 2 quart casserole dish
  • Cream the cream cheese and sugar in a mixing bowl
  • Scrape the bowl
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