500 g pasta shells
2 cups 18% cream
1 tsp Great Value Dijon mustard
2 cups cheddar cheese, grated
Cook pasta in a large pot of boiling water, omitting salt, until al dente, about 8 min. Drain and set aside.
Heat cream in a large frying pan over medium heat. Add mustard and cheese, and stir until melted. Remove from heat and stir in pasta until well coated. Serve warm.
Try stirring in peas + cubed ham; spinach + chopped tomatoes; or a few spoonfuls of salsa.