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  • Writer's pictureRachel McCarty

Dessert Pasta - National Macaroni & Chocolate Day

Updated: Sep 21, 2020

Hello Inkers!

This blog was supposed to go out on Tuesday (see my ‘All the Things – 2020 Events & Trips’ catch-up blog for details on my new (hopefully) regular posting schedule), but I had some serious issues this week with getting my pictures from my camera to my computer. I ended up doing a round-about process of moving my photos to my phone, then from my phone to my computer, and there were issues with that as well. Oy! Technology, am I right?!

Anywho! Tuesday the 7th was both National Chocolate Day and National Macaroni Day. I’m a big fan of trying unique combinations so I decided to put together macaroni and chocolate in one dish. Sounds weird, maybe even gross, I know, but turned out quite well.

First I looked for a dessert pasta recipe online. There were three main dishes I kept seeing.

1. Kugel – a traditional Jewish egg noodle side dish

2. Frog Eye Salad – Acini de Pepe, fruit, and whipped cream pasta salad

3. Cinnamon & Brown Sugar Dessert Pasta – boiled in milk

I was originally going to make the Kugel, but didn’t have several of the ingredients. I’d still like to try it someday. I LOVE Frog Eye Salad, but the thought of adding chocolate to the recipe made me veer clear of that option. Finally I found a recipe for cinnamon and brown sugar pasta. I used a recipe from The Art of Improvisation. Cristina’s blog is filled with amazing-looking recipes, and I love the cultural exploration aspect of her website. Her dessert pasta recipe is here:

I followed Cristina’s recipe exactly for the pasta itself, except I used macaroni instead of shells, then added my own twist by means of toppings. I added some apples sautéed in butter, brown sugar and cinnamon, as well as some melted peanut butter and chocolate (there’s the chocolate incorporation I knew you were waiting for).

The pasta had a mild sweetness that was very pleasant. I will definitely be making this recipe again. I really liked the apples with the pasta – it added a bit more sweetness and some texture – but the peanut butter and chocolate were too much and actually took away from the pasta’s lovely flavor. Next time I make the pasta I want to try some whipped cream instead of the apples, though. I think it will be a light, simple end to a meal. I’d also like to try a cherry compote. Anything cherry is on my to-eat list.

Let’s get to the recipe, shall we?

First I measured out all the pasta ingredients.

Then I made the apples. I do not use measurements when I make these apples; it really just depends on how many apples you’re using and your personal tastes. I used three diced apples, enough butter to coat all the apples, and cinnamon and brown sugar to taste. Sauté the apples until tender, adding more butter if needed. I also gathered the chocolate and peanut butter, but waited to melt them until just before eating.

Now that I had all the ingredients prepared (and photographed), I made the pasta.

Combine all the ingredients below in a pot and cook on low heat, stirring often, until the pasta is tender. (This is the same recipe from The Art of Improvisation, but with gram and liter measurements converted to cups.) The milk will be mostly absorbed by the pasta, and any remaining liquid will thicken up as the pasta cools.

Once the pasta is done, add your toppings.

There was plenty of pasta, so after my first bowl with the apples, peanut butter and chocolate I ate the leftovers with just the pasta and apples. Delicious!

Let me know if you make this recipe, and go check out Cristina’s website, The Art of Improvisation, for some seriously delicious-looking recipes ( I’ve already signed up for her newsletter and will be trying more of her recipes in the near future.

Thanks for joining me and enjoy!

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