- 4 cups fresh penne pasta
- 1/2 cup milk
- 2 teaspoons Dijon mustard
- 3/4 cup heavy cream
- 4 ounces aged English white Cheddar, grated
- Kosher salt
- Fresh finely ground black peppercorns
DirectionsWatch how to make this recipe.
Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return pasta to the saucepan.
Whisk milk with Dijon in small bowl and add to the pot with cooked pasta, along with cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve. Happy indulging!
Recipe courtesy of Claire Robinson