Ingredients
  • 2 cups heavy cream
  • 1/2 cup grainy mustard
  • 1 clove garlic, crushed
  • 3 cups shredded cheese
  • 1 pound short-cut pasta, cooked 6 minutes in salted water, drained
Yield
Serves: 6
Preparation

Bring cream and mustard to low boil with the garlic clove. Simmer 5 minutes to thicken. Remove garlic and melt in cheese.

Combine pasta with sauce and mix-ins of choice. Bake at 375°F in a casserole dish to brown and bubbly.


MORE:

Butternut Squash Mac 'n' Cheese

Richard Blais’ Mac and Cheese Triple Threat

Mac & Cheese with Leeks and Ham