Cheesy Penne

4 cups fresh penne pasta

1/2 cup milk

2 teaspoons Dijon mustard

3/4 cup heavy cream

4 ounces aged English white Cheddar, grated

Kosher salt

Fresh finely ground black peppercorns

 

Bring a large saucepan of salted water to a boil over high heat. Add pasta, cook until al dente, and drain. Return the pasta to the saucepan.  Whisk milk with Dijon in a small bowl and add to the pot with cooked pasta. Then add the cream and grated Cheddar. Stir over medium-low heat until the cheese melts and the mixture is nice and thick. Season with salt and freshly ground pepper and serve.