So the recipie initially called for making a sauce béchamel then turning it into a sauce Mornáy but substituting the gruyère and parmigiano reggiano with cream cheese, vanilla, and sugar but the author thought it was either too cringe or not cringe enough and decided separate the steps by instead making a béchamel with vanilla extract mixed in, creaming the creame cheese with eggs and a shitton of sugar to make a basic custard batter, then incorporating the béchamel into the custard batter and then dumping as much macaroni in there to make it a Mac and cheese instead of a cheesecake or an egg custard. Also condemning fruit to this mixture too. Just why.
I’d eat it. From the description alone it sort of reminds me of Kugel, a pasta dish that can be prepared as sweet or savory. It seems like a richer version of a breakfast bake my mom makes too, but she uses torn up croissants instead of pasta. That may seem like an obvious choice and objective upgrade over noodles, but I suppose one of the benefits of noodles is that they’ll keep better. The croissant dish looses a lot in the way of texture being refrigerated. The crusty baked exterior just soaks through and it’s both time consuming and not really worth it trying to get it back. You end up with a soggy (though delicious) bread pudding after a night in the fridge. Using pasta means the consistency is going to probably be the same anyway I’d imagine? Or maybe even if you bake it again the next day you can get crispness on the edges easier.
Honestly I’d much rather try all what you’re talking about
https://charlotteshares.blog/2019/07/14/blueberry-croissant-bake/
I don’t know if this is the exact recipe, but it’s close enough for the effect! We serve it with warm maple syrup on the side.
Yurmmy
Save me a piece!
Noodles are pretty neutral. I bet this would work, though the texture sounds offputtinf
You’ll cowards don’t even add mayo to ur sweet mac
Ah that’s right I remember having this once at a friend’s house. I’m only remembering it now because it was such a traumatic foodie experience for me I buried it so deep not even Yankee custard Mac and cheese could unearth it.
This is just that greentext with the dessert ramen noodles but fancied up
I’d try it before judging.
Sweet kugels are a thing in Ashkenazi cuisine, but they typically use egg noodles instead of pure durum semolina macaroni.
