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.