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With sugar, cinnamon and other spices, we’re putting a sweet twist on a classic American comfort food.
INGREDIENTS:
1 cup heavy cream
1 1/2 cups whole milk
4 cloves, whole
1 pinch nutmeg
2 teaspoons cinnamon, plus more for sprinkling
3 tablespoons sugar, plus more for sprinkling
1/8 teaspoon vanilla extract
1 box pasta, shape of your choice
1/3 cup all-purpose flour
1/3 cup unsalted butter
1 pinch kosher salt
1 (8 ounces) container mascarpone
To serve:
Berry compote
Whipped cream
Vanilla ice cream
STEPS:
1.) Preheat oven to 375°F.
2.) Combine cream, milk, spices, sugar, and vanilla in a small saucepan, and heat on low to infuse flavors, about 10 minutes.
3.) Bring a pot of salted water to a boil. Cook pasta for 2 minutes less than recommended cooking time. Strain, and run cold water through it to stop cooking.
4.) In a medium saucepan, combine butter and flour and cook to create a roux. Once roux comes together, keep cooking until butter starts to brown and is fragrant.
5.) When roux is done, add milk mixture in batches through a strainer while whisking. Continue adding, cooking and whisking until your sauce won’t thicken anymore.
6.) Turn heat off and stir in mascarpone. Add pasta and stir to combine.
7.) Transfer mixture to a 9×13 baking dish, sprinkle top liberally with cinnamon and sugar and bake* for 15-20 minutes, until bubbling.
8.) Serve with fresh berry compote, whipped cream and/or vanilla ice cream.
*Note: Mac and cheese can be kept for up to 3 days in the fridge before baking.
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