- 1 box pasta, any shape
- 1/2 stick (1/2 cup) unsalted butter
- 1/4 cup all purpose flour
- 11/2 cups whole milk
- 1 cup heavy cream
- 4 each whole cloves
- 1 pinch ground nutmeg
- 2 1 1/2 teaspoons cinnamon, grated, plus more for sprinkling
- 3 tablespoons sugar, plus more for sprinkling on top
- 1/8 teaspoon vanilla extract
- 1 pinch kosher salt
- 8 ounces mascarpone
Preheat oven to 375F.
Combine cream, milk, spices, sugar, vanilla, and salt in a small saucepan and heat on low to infuse flavors, about 10 minutes.
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.
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 fragrant.
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.
Turn heat off and stir in mascarpone. Add your pasta and stir to combine.
Transfer mac and cheese to a 9 x 13 baking dish, sprinkle top liberally with cinnamon and sugar and bake for 15-20 minutes, until bubbling. Remove from oven, and finish in broiler if you so choose.
Serve hot with berry compote.