Dessert Macaroni and Cheese

Ingredients

• 227 g (8 oz)elbow macaroni
• 57 g (2 oz)unsalted butter
• 35 g (1¼ oz; ¼ cup)plain flour
• 473 ml (16 oz; 2 cups)whole milk
• 1vanilla pod, split, or 5 ml (1 teaspoon) vanilla extract
• ⅛ teaspoontable salt
• 227 g (8 oz)cream cheese
• 113 g (4 oz; ½ cup)granulated sugar
• 2 largeeggs
• 300 g (2 cups)blueberries, fresh or frozen
• 28 g (1 oz; ¼ cup)panko breadcrumbs
• 57 g (2 oz; ¼ cup)granulated sugar

Instructions

1. 1

   Cook the macaroni

   Bring a large pot of salted water to the boil and cook the macaroni until al dente while you prepare the custard mixture. Drain and set aside.

2. 2

   Make vanilla sauce

   In a small saucepan, combine the butter and flour over a medium heat, whisking constantly until the mixture simmers and thickens into a pale beige paste. Gradually whisk in the milk and keep whisking until smooth and as thick as double cream. Scrape the seeds from the vanilla pod into the sauce and add the salt. Leave to cool until barely warm or at room temperature.

3. 3

   Prepare the dish

   Heat the oven to 175°C (350°F) and lightly butter a 2-litre casserole dish.

4. 4

   Mix the custard

   With a mixer on low speed, beat the cream cheese and 113 g (4 oz) sugar in a large bowl until smooth, scraping the bowl to remove any lumps. Beat in the eggs one at a time, scraping the bowl after each addition. Mix in the cooled white sauce.

5. 5

   Fill and top

   Fold the cooked macaroni and blueberries into the batter, then pour it into the casserole dish. Mix the panko with the remaining 57 g (2 oz) sugar and scatter the topping over the custard.

6. 6

   Bake until set

   Bake until the top is golden, the centre is set and the bake is slightly puffed.

7. 7

   Serve warm

   Serve warm from the oven. Refrigerate any leftovers and reheat them before serving.

What is dessert macaroni and cheese?

This American-inspired bake borrows the familiar shape and comfort-food feel of macaroni and cheese, but uses a sweet custard instead of a savoury cheese sauce. Pasta, cream cheese, vanilla and blueberries come together in a casserole topped with sugared breadcrumbs.

The recipe's contrast is what makes it work: tender macaroni and creamy custard beneath a lightly crisp, sweet topping. Blueberries add bursts of fruit through the soft centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 292 calories, 7g protein, 39g carbs, 13g fat.

The macaroni and both measures of sugar provide most of the carbohydrates, while butter, cream cheese and whole milk contribute much of the fat. Eggs, milk and cream cheese provide protein. Serve a portion with fresh fruit or yoghurt for a more balanced plate.

Build a smooth vanilla custard

Roux: Cooking the butter and flour together first helps thicken the milk evenly. Whisk as you pour in the milk so the sauce stays smooth.

Cool the sauce: Let it cool until barely warm or at room temperature before combining it with the eggs and cream cheese. This helps the mixture blend without cooking the eggs prematurely.

Cream cheese: Beat it with the first measure of sugar until smooth, and scrape the bowl as directed to catch any lumps before adding the eggs.

Choose the pasta and berries

Macaroni: Cook it only to al dente before baking, as it will continue to soften in the custard. Drain it well so excess water does not dilute the mixture.

Blueberries: Fresh or frozen berries both work according to the ingredient list. Fold them in gently so they remain distributed through the pasta rather than being crushed.

Watch for the right bake

Centre: The custard should look set in the middle, with no visibly liquid movement when the dish is carefully nudged. The surface should be golden and the bake slightly puffed.

Timing: The method gives no exact baking duration, so use the appearance and set-centre cues rather than relying on a fixed time. Let the bake stand briefly if needed to make serving easier.

The topping and texture

Panko: Mixing the breadcrumbs with the second measure of sugar gives the top a sweet, crisp finish. Sprinkle it evenly over the custard before baking.

Contrast: The topping is meant to be golden while the centre remains soft and creamy. Keep an eye on the surface towards the end of baking.

Serving ideas

Serve it warm, as the recipe recommends, so the custard is soft and the topping still has some crispness. Cut or spoon portions from the casserole dish.

For a simple accompaniment, offer fresh blueberries or other fruit on the side. A spoonful of plain yoghurt can also balance the sweetness.

Recipe notes & tips

• Measure the flour and butter before starting so you can whisk continuously as the roux cooks.
• Pour the milk into the roux gradually while whisking to help prevent lumps.
• Scrape down the mixing bowl after adding each egg to keep the custard mixture even.
• Drain the macaroni thoroughly before folding it into the batter.
• Scatter the breadcrumb-and-sugar mixture evenly so the top browns consistently.
• Check the centre for a set custard before taking the casserole out of the oven.

Variations

• Vanilla extract: Use 5 ml (1 teaspoon) vanilla extract instead of a split vanilla pod.
• Berry mix: Replace some of the blueberries with another berry while keeping the total fruit amount similar.
• Citrus note: Add finely grated lemon zest to the cream cheese mixture for a fresh flavour.
• Warm spice: Add a small pinch of cinnamon to the sugar and panko topping.
• Individual portions: Divide the mixture between small ovenproof dishes and check each one for a set centre.

Common mistakes to avoid

• Lumpy sauce: Add the milk gradually and whisk constantly until the sauce is smooth.
• Overcooked pasta: Stop at al dente, since the macaroni continues cooking in the oven.
• Hot sauce: Let the white sauce cool before mixing it with the eggs and cream cheese.
• Lumpy cream cheese: Beat it until smooth and scrape the bowl before adding the eggs.
• Loose centre: Bake until the custard is set in the centre, not just golden on top.
• Uneven topping: Spread the panko and sugar mixture across the surface before baking.

How to store

Refrigerate leftovers in a covered container and reheat before serving. The recipe does not specify a storage duration; for best texture, enjoy refrigerated leftovers within a few days.

Frequently asked questions