No-Cook Cheddar Cheese Sauce Pasta
Ready In: 25 mins
Serves: 4
Ingredients
- 1⁄2 cup heavy cream (at room temperature)
- 1 tablespoon Dijon mustard
- 1⁄8 teaspoon cayenne pepper (or to taste)
- 1⁄2 teaspoon salt (or to taste)
- 8 ounces extra-sharp cheddar cheese, grated (at room temperature)
- 12 ounces pasta (ziti, rigati, fusilli, linguini or spaghetti)
- 3 green onions, chopped (green tops only) (optional)
- black pepper (optional)
Directions
- Whisk cream, dijon mustard, cayenne, salt and cayenne pepper in pasta serving bowl.
- Stir in cheese.
- Set aside to warm up (use a method described above).
- Cook pasta in a large pot of boiling, salted water until al dente.
- Drain pasta and immediately add to sauce in bowl.
- Sprinkle with green onions and toss.
- Serve at once and pass the peppermill.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off