- 1 box Barilla® Pronto™ Elbows
- 1/2 tablespoon dry mustard
- 1 cup heavy cream
- 1 1/2 cups shredded sharp Cheddar cheese
- 3/4 cup grated Parmigiano Reggiano cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan, ensuring that the water covers the pasta. Turn the burner to high, then set your timer for 10 minutes (optional: add a bit of salt to taste).
- Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
- Add dry mustard and cream and bring to a simmer then, remove the skillet from heat and gently fold in the sharp Cheddar, Parmigiano and parsley. Serve immediately.