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About the recipe
Yes, you read that right! A sweet Mac'n Cheese dessert made with cream cheese, blueberries, and vanilla flavor.
Products:
200 g Mr. Apettini penne
For the sauce:
60 g unsalted butter
40 g all-purpose flour
500 ml full-fat, fresh milk
1 vanilla bean (halved) or 1 teaspoon vanilla extract
Pinch of salt (about 0.5 g)
250 g cream cheese or mascarpone
120 g granulated sugar
2 large eggs
2 cups blueberries (fresh or frozen)
For the topping:
30 g crunchy breadcrumbs or panko
60 g granulated sugar
Method of preparation:
Preparation of the main sauce:
Combine the unsalted butter and all-purpose flour in a small saucepan. Cook over medium heat, stirring constantly, until it starts to bubble and thickens into a pale beige paste.
Slowly add the fresh milk while continuing to stir until the sauce is smooth and has the consistency of thick cream.
Scrape the seeds from one vanilla bean into the warm sauce and add a pinch of salt. Allow to cool to room temperature.
Preparation of the batter:
Preheat the oven to 175 degrees Celsius. Lightly grease a 2-liter baking dish.
On low speed, beat the cream cheese and sugar in a large bowl until smooth. Scrape down the sides of the bowl to avoid lumps of cream cheese.
Add two large eggs one at a time, scraping down the bowl after each egg to avoid lumps.
Add the cooled base (white sauce) to the cheese mixture to form the batter.
Assembly and baking:
Cook the Mrs. Apettini penne for 3 minutes in boiling water, drain, and cool.
Add 2 cups of blueberries and the cooked pasta to the batter.
Pour into muffin tins or other oven-safe dishes.
Combine 30 grams of breadcrumbs and 60 grams of granulated sugar and sprinkle on top.
Bake until golden brown, slightly puffed up, and the custard is set in the center.
Best served warm from the oven.