@josh.b.cooking: Sweet Mac & Cheese... Hear Me Out Dessert mac and cheese… I’ve shared some wild recipes, but this might be one of the wildest. Cream cheese still counts as cheese, right?. Inspired by Cheesecake, this unique dessert will leave you asking, “Why?” And to that I only say, “Why not?” #FoodTok #macandcheese #DessertRecipe #blueberry #cookingexperiment Ingredients 8 oz elbow macaroni ¼ cup unsalted butter ¼ cup all purpose flour 2 cups whole milk 1 teaspoon vanilla extract ⅛ teaspoon table salt 8 oz cream cheese 1 cup granulated sugar 2 large eggs 2 cups blueberries (fresh or frozen) ¼ cup pulverized Captain Crunch Instructions 1. Heat a large pot of salted water for the pasta and cook 8 oz elbow macaroni to al dente while making the batter for the custard. Drain the pasta and set it aside. 2. To make a roux, combine ¼ cup unsalted butter and ¼ cup all purpose flour in a small saucepan. Cook over medium heat, whisking constantly, until it begins to simmer and thickens to a pale beige paste. Slowly whisk 2 cups whole milk into the roux. Continue to whisk until the sauce has no lumps and is the consistency of thick cream. Add the vanilla extract into the sauce with ⅛ teaspoon table salt. Set aside to cool until it's just barely warm or room temperature. 3. Preheat the oven to 350 °F. Lightly butter a 2 quart casserole dish. 4. On low speed, cream 8 oz cream cheese and 1 cup granulated sugar in a large mixing bowl until it's smooth. Scrape the bowl so there are no lumps of cream cheese. Add 2 large eggs, one at a time, scraping the bowl after each egg to avoid lumps. Add the cooled white sauce to the cream cheese mixture to form a batter. 5. Add the cooked pasta and blueberries to the batter then pour the batter into the casserole dish. Top with the crumbled cereal. 6. Bake until golden brown, slightly puffed, and the custard is set in the center. 7. Enjoy!

Josh B. Cooking

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Sunday 02 August 2026 22:08:16 GMT