Mac and Cheese Blueberry Wontons

It’s a classic American staple, but we are kicking up Mac & Cheese to a whole other level. Cake decorator and baking instructor, Nancy Burgeson gives us her spin.

¼ pound macaroni cooked to al dente (do not over cook)
12 Wonton wrappers
3 Tbsp. unsalted butter (reserve 1 Tbsp. melted and set aside)
1/8 cup all-purpose flour
1 cup whole milk
4 ounces cream cheese
¼ cup granulated sugar
Pinch of salt
1/2 Tsp. vanilla or lemon extract
1 large egg
1 cup fresh blueberries (washed and drained)

Prepare pasta as per directions on package. Make a cream sauce by combining the butter and the flour in a small saucepan. Cook over medium heat until it begins to thicken. Very slowly whisk the milk into the cream sauce using a whisk to smooth. Do not stop stirring or lumps will appear. When smooth, thick and lump free add the vanilla and pinch of salt. Cover and set aside to cool to room temperature.

Preheat oven to 325 degrees. Place wontons into the cavities of 12 muffin cups. Coat the bottoms of the wontons only with a very light (paper thin) coating of melted butter. Cream the cream cheese and the sugar in a mixing bowl until light and fluffy. Add the egg scraping bowl and beating. Add the cooled white sauce to the cream cheese mixture, mixing to blend well. Stir in the pasta and blueberries.

Using a medium size cookie scoop, scoop batter into the lightly buttered wonton skins. Bake until golden brown on edges of wontons and filling puffed and is bubbly.


2-1/2 Cups all-purpose flour (plus more for rolling crust out)
1 Tbsp. granulated sugar
1 tsp. salt
¾ cup cold, unsalted butter, cut in small pieces
1-1/2 cups shredded cheddar cheese
¼-1/2 cup ice water

In a food processor, pulse together flour, sugar and salt. Add butter and cheddar and pulse until mixture resembles coarse meal. Some small pieces of butter not completely blended in is good and makes for a tender crust.

Add ¼ cup of the water in a very slow stream into the mixture until the dough holds together. It may be a bit crumbly but if too crumbly and hard to work with add just a little bit more of the water. Do not overmix!

Turn dough out onto a floured surface and divide into 2 pieces with one piece being larger than the other. Shape each piece into a disk, wrap and refrigerate for a minimum of 1 hour.


4 Granny Smith apples, cored, peeled and sliced ½” thick
4 Braeburn apples, cored, peeled and sliced ½” thick
1-1/2 cups spiral macaroni (cooked, drained and cooled)
1 cup granulated sugar
½ cup all-purpose flour
1 tsp ground cinnamon
1 tsp salt
pinch of nutmeg
1 tsp ground cinnamon


Prepare pasta as per directions on package but boil for 3 minutes less than recommended. Rinse in cold water and drain well. Toss all filling ingredients together in a large bowl and set aside.

Roll out the smaller crust disc on a floured surface to about 12″ across and ¼” thick; transfer to a 9″ glass pie plate. Fill with the apple filling, drizzling any juices over the fruit. Roll out the other dough disc to about 14″ across. Transfer to pie, crimp edges, and cut steam vents in the top. Place pie on a baking sheet and bake in the lower portion of the oven for 25 minutes. Reduce the temp to 350° and bake until crust is brown on the bottom and juices are bubbly and thick, about 40 minutes.


1 12 ounce package egg noodles (prepared as per package boiled, drained and ½ cup butter
4 Tbsp. butter
8 large eggs, lightly beaten
1 8 ounce package cream cheese, softened
1 16 ounce carton cottage cheese
1 cup sour cream
1 cup granulated sugar
1 20 ounce can crushed pineapple, drained and squeezed
¼ tsp. salt


2 Tbsp. butter
2 cups cornflakes, coarsely crushed
¼ cup granulated sugar
1 tsp. cinnamon


Preheat oven to 350 degrees. Using cooking spray coat 9 x 13 inch pan.

Add the 4 Tbsp. butter to the warm noodles stirring until melted. Add beaten eggs, cream cheese, cottage cheese, sour cream, 1 cup sugar, pineapple and salt. Mix well.

Pour into prepared pan.

Melt butter, add remaining topping ingredients and toss until coated.

Sprinkle over noodle mixture.

Bake 60 minutes, or until inserted knife comes out clean.

Cool until warm, cut into squares and serve.

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