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Ingredients 6 Number of Servings

  • 1 box Barilla® Cut Macaroni
  • 3 cups water (750 mL), cold
  • 1 cup (250 mL) heavy cream
  • ½ tablespoon (3 mL) dry mustard
  • 1 ½ cups (510 g) sharp cheddar cheese, shredded
  • ¾ cup (255 g) Parmigiano-Reggiano cheese, grated
  • 2 tablespoons (30 mL) parsley, chopped
  • Salt and black pepper to taste
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  • Pour whole box of pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups (750 mL) of cold water into the pan, ensuring that the water covers the pasta.
  • Turn on the burner to high, then set your timer for 10 minutes. Optional: add about 1/2 teaspoon (3 mL) of salt to taste.
  • Cook on high, stirring regularly, until most of the water is absorbed about 10 minutes but may vary by stove. 

  • Add mustard and cream and bring to a simmer then, remove skillet from the heat and gently fold in sharp cheddar, Parmigiano and parsley.  Serve immediately.

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