Mac And Cheese Dessert Pairings: Sweet Endings For A Savory Dish

Macaroni and cheese is a well-loved comfort food, but what about dessert? There are several sweet takes on this classic dish, including a macaroni and cheese cheesecake, and a dessert macaroni and cheese made with cream cheese, blueberries, and vanilla. If you're looking for a more traditional dessert to follow mac and cheese, apple pie, strawberry shortcake, or sorbet are all good options that won't be too rich.

Mac and Cheese Cheesecake

Ingredients

• 1 can diced tomatoes, strained
• 15 basil leaves, finely chopped
• 1 1/5 cups breadcrumbs
• 3 tablespoons butter
• 1 lb elbow macaroni
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups milk, warmed, plus 2 tablespoons for egg wash
• 1 lb grated cheddar
• 1 lb grated smoked gouda
• 4 cups seasoned breadcrumbs
• Vegetable oil, for frying
• Marinara or alfredo sauce, for dipping

Method

• Line a springform pan with butter and parchment paper. Mix the butter with the breadcrumbs and press into the bottom of the springform pan. Bake at 350°F for about 10 minutes. Turn the oven down to 325°F.
• Boil water for the pasta. Drain the tomatoes and chop the basil.
• In a food processor, blend all the cheeses until smooth. Add the egg, milk, basil, and sugar, and blend until smooth.
• Cook the pasta about 3 minutes less than suggested on the package. Drain the pasta and add it to a large bowl with the tomatoes. Allow to cool for 5 minutes, then add the cheese mixture. Stir well and pour into the springform pan.
• Bake at 325°F for 45 minutes, then shut the oven off and leave the pan inside for another 45 minutes. Take the cheesecake out of the oven and let it sit for 30 minutes.
• Pop it out of the springform pan and slice into appetizer-sized slices.

Tips

• You could switch up the flavours on this mac and cheese cheesecake. Swap out any herb you want or add other spices. Play around with the cheeses—Gruyere would be great instead of, or alongside, the cheddar.
• This cheesecake is best served slightly warmer than room temperature.
• If you want to make it ahead, you can fully bake it a few days early, let it cool, then wrap it in plastic. When it's time to serve, bake again at a low temperature for half an hour to warm through.

Mac and Cheese with Apple Slices and Brioche Crumbs

Ingredients

• 100 g cheddar cheese, grated
• 3 tbsp of sugar
• 1 vanilla pod
• Pasta of your choice
• Milk
• 1 egg yolk
• 1 tbsp of sugar
• 1 apple
• Brioche crumbs

Method

Heat a medium saucepan of water and add the sugar. Slice the vanilla pod in half, scrape out the seeds and add half of them to the water with half of the pod. When the water is boiling, add the pasta, stir, and cook for about 8 minutes, until just cooked through.

Heat the milk with the remaining half of the vanilla seeds and pod. Whisk the egg yolk with the 1 tbsp of sugar, then slowly pour over the hot milk, whisking continuously. Pour the mix back into the saucepan and stir over medium heat until it thickens. Remove from the heat and add the grated cheese. Stir it in until it’s completely melted.

Tip the cooked pasta into the sauce and combine well.

Peel and core the apple. Slice it in half, then cut it into 2mm slices. Preheat a grill to high.

In ramekins or small ovenproof dishes, spoon a little of the mac n' cheese mixture to fill it almost halfway. Arrange a layer of the raw apple slices, then top with more mac n' cheese. Finish with a topping of brioche crumbs and a little extra grated cheese.

Place the ramekins under the grill for a minute or two, until the bread and cheese are crisp and golden. Serve.

Tips

• For a more indulgent version, top with extra grated cheese and breadcrumbs.
• Try serving with a side salad for a more balanced meal.
• If you're short on time, you can use pre-made apple slices and pre-grated cheese.

Mac and Cheese with Berry Compote

Mac and cheese is a classic comfort food, but have you ever tried it as a dessert? This recipe puts a sweet twist on the traditional savoury dish, combining creamy cheese with the tartness of berries. The result is a unique and indulgent dessert that will surprise and delight your taste buds.

Ingredients

This recipe uses a combination of creamy cheeses, milk, spices, sugar, and vanilla, mixed with your choice of pasta. For the berry compote, you can use a mix of fresh or frozen berries such as strawberries, blueberries, raspberries, and blackberries. You will also need sugar, lemon, and vanilla extract for the compote.

Method

Start by preheating your oven to 375°F. In a small saucepan, combine the cream, milk, spices, sugar, and vanilla, and heat on low for about 10 minutes to infuse the flavours. Meanwhile, cook your pasta for 2 minutes less than the recommended time and run it under cold water to stop the cooking process.

To make the cheese sauce, create a roux by combining butter and flour in a medium saucepan and cooking until the butter starts to brown. Gradually add the milk mixture, whisking continuously until your sauce reaches the desired thickness. Stir in the mascarpone cheese, then add the cooked pasta and combine.

Transfer the pasta mixture to a baking dish and sprinkle with cinnamon and sugar. Bake for 15-20 minutes, until bubbling. While the mac and cheese is baking, make your berry compote. Simply combine the berries, sugar, lemon zest, and lemon juice in a saucepan, bringing it to a boil before reducing the heat and simmering for about 10 minutes. Add a cornstarch slurry to thicken the compote, then stir in the vanilla extract and let it cool.

Serve the mac and cheese with the fresh berry compote, and if you like, add some whipped cream or a scoop of vanilla ice cream on the side.

Tips and Variations

This dessert mac and cheese is best served warm, straight from the oven. If you have any leftovers, they can be refrigerated and reheated. You can also experiment with different types of berries or add a pinch of cinnamon to the pasta mixture for a slightly spiced flavour.

Poached Pears with Chocolate Sauce

Ingredients:

• 3 medium pears (firm, not too ripe)
• 24 oz hard apple cider (or water, white wine, or red wine for poaching)
• 1 tsp vanilla extract
• 1/4 tsp ground cinnamon or 1 cinnamon stick
• 1/8 tsp ground cardamom
• 3.5 oz 70% dark chocolate
• 1/2 cup heavy cream or milk
• Optional: ice cream, whipped cream, or berries for serving

Instructions:

• Peel and core the pears, leaving the stems intact. Cut a thin slice from the bottom of each pear to create a flat base so they can stand upright.
• In a large saucepan, combine the cider (or poaching liquid of your choice), vanilla extract, cinnamon, and cardamom. Bring this mixture to a boil.
• Add the pears to the boiling liquid, reduce the heat, and simmer for about 15-20 minutes, or until the pears are tender. You can test their doneness with a sharp knife, which should insert smoothly.
• Once cooked, remove the pears from the heat and let them cool in the liquid. Then, drain the pears and transfer them to a plate. Refrigerate until ready to serve.
• For the chocolate sauce, place the chocolate and cream (or milk) in a microwavable bowl. Heat in 30-second intervals, stirring occasionally, until the chocolate has softened and melted completely.
• Serve each poached pear on a dessert plate, standing upright. Drizzle the warm chocolate sauce over the pears. If desired, add a scoop of ice cream or a dollop of whipped cream on the side, and garnish with fresh berries.

This dessert is a pared-down version of the classic French dessert Poire Belle-Helene, which typically includes vanilla ice cream and whipped cream. It is an elegant and refined dish that is perfect for impressing your guests or enjoying as a sweet treat after a comforting mac and cheese meal.

Angel Pie

To make the meringue crust, start by beating egg whites until stiff. Gradually add cream of tartar and sugar, beating until the mixture is glossy and holds stiff peaks. Spread this meringue mixture into a well-greased pie plate, building up the sides slightly above the edge of the plate. Bake the meringue in a slow oven for about 1 1/2 hours, then turn off the heat and let it cool slowly inside the oven.

For the lemon cream filling, combine egg yolks, sugar, lemon zest, and lemon juice in a double boiler. Cook this mixture over medium-low heat, stirring constantly, until it thickens. Allow the lemon curd to cool completely before assembling the pie.

To assemble the Angel Pie, start by whipping some heavy cream until stiff. Spread half of this whipped cream into the cooled meringue shell, followed by a layer of the lemon filling. Top it off with the remaining whipped cream, and you have yourself a heavenly dessert! For an extra touch of elegance, pipe the top layer of whipped cream with a decorative star tip.

Frequently asked questions