| Level: | Easy |
| Total: | 22 min |
| Prep: | 10 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 680 |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Carbohydrates | 82 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 23 g |
| Cholesterol | 93 mg |
| Sodium | 492 mg |
Reviews
Pretty good. Easy recipe and fast prep time. I used hand grated white and sharp cheddar instead. Mixed in broccoli and Topped with a single big fried zucchini ring in Italian bread crumbs.
Absolutely flavorless
Not a Mac n cheese lover…too much effort…but I make this all the time as a quick side w/ Unexpected Cheddar from Trader Joe’s. I do make the full sauce with half the penne because it’s only for two people and the leftovers need the extra sauce for reheating. Unique flavor and not your typical Mac n cheese. I miss Claire…
I made this recipe with Mexican blend cheese and regular mustard because that’s a flavor I know my kids like and it’s what I had in the fridge. I pan fried some cut up chicken thighs and tossed them in at the end. They LOVED it and so did my husband. Done in 15 minutes.
I made this according to the directions and all I ended up with was a gloppy mess that tasted bland and boring. Wasted a lot ingredients and money making this. Will not try this again.
Fantastic, easy and fast to make and the flavor is great, I had no trouble either time’s I’ve made it with it getting gloppy or sticky. I’ve done it with both four and eight ounces of cheese and it was great both times, I think eight ounces is probably important if you don’t have sharp cheddar.
Really not a good recipe. I tried it as it seemed easy but should have just tried making it from my own memory and stuck with my traditional notion of how to make a cheese sauce. It was runny and lumpy and I followed the instructions quite closely. I think it is worth the extra 5 minutes to start with a roux. I ended up starting over with a roux and it turned out beautifully.
I made this just as the internet recipe said. I loved it, but my husband did not. He doesn’t like mustard, but if I had not told him it had mustard in it, he probably would’ve loved it. :
As the dish cooled, the cheese became gloppy and unappetizing.
Good! Use 8 oz cheese like she does in video. I used half the mustard called for, which was enough. QUICK!