by Angie Barrett March-25-2012
- 1 box Dry Pasta
- 16 oz sharp white cheddar cheese, grated
- 1 pint heavy cream
- 1 teaspoon Black Truffle Sea Salt
In a large pot bring water to a boil and cook pasta according to package directions. About 12 minutes.
Drain the pasta and set aside.
In a saucepan, heat heavy cream over medium heat until hot. Right before it starts to boil, add grated cheese and stir to melt.
Turn heat down to low and stir cheese until completely melted. Add Black Truffle Sea Salt 1/4 teaspoon at a time. Stir and taste. You may want more or less than what we used.
Once the cheese sauce it seasoned to your liking, mix in the cooked pasta.
Toss well to coat.
Prep time: 5 minsCook time: 20 minsTotal time: 25 minsYield: 6-8