Mac and Cheese Cheesecake
December 5, 2013
Breadcrumb crust, cause obv.
Cheddar in the mix with the usual soft cheeses.
At first it's a little chunky...
But after you add the egg and milk it smooths right out.
Stir a well drained can of tomato in with the cooked pasta.
Then dump in the cheese sauce.
Bake at 275 for 45 minutes, shut off the heat and leave it in the hot oven another 45.
Lookin good!
Solid and still warm.
Mac and cheesecake!
Creamy and delicious. And very different than any cheesecake or mac and cheese I've ever had.
Mac and Cheese Cheesecake
For: 15 Slices
- 8 Ounces Cream Cheese
- 8 Ounces Ricotta
- 8 Ounces Cheddar
- 2 Eggs
- 1/4 Cup Milk
- 1 Tablespoon Sugar
- 1/2 Pound Elbow Mac
- 14 Ounces Canned Diced Tomato
- 15 Basil Leaves Finely Chopped
- 1.5 Cups Breadcrumbs
- 3 Tablespoons Butter
Instructions
- Line a springform pan with butter and parchment paper. Mix the butter with the breadcrumbs and press into the bottom of a springform pan. Bake at 350 for about 10 minutes. Meanwhile bring water to a boil for the pasta, start draining the tomatoes, and chop up the basil. In a food processor, process all the cheeses until smooth-ish. Add in the egg, milk, basil, and sugar and blend until actually smooth. Cook the pasta about 3 minutes less than suggested on the package. Mix the pasta with the tomatoes, then dump in the cheesy goodness. Stir well and pour into the springform pan. Bake at 275 for 45 minutes, then shut the oven off but leave the pan in there for another 45. Take the cheesecake out of the oven and let it sit for 20 minutes. Slice and serve.