2 cups heavy cream
1 clove garlic, crushed
1/2 cup grainy mustard
3 cups shredded cheese
1 pound short-cut pasta cooked 6 minutes in salted water, drained
Bring cream and mustard to low boil with the garlic clove. Simmer 5 minutes to thicken. Remove garlic and melt in cheese.
Combine pasta with base sauce and mix-ins of choice. Bake at 375°F in a casserole dish to brown and bubbly.