Mac and Cheese

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
 

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.

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