You are eating this cheese all wrong!!

Ingredients

• 200 g Shell Pasta (any shape works, shells hold sauce best)
• 150 g Baby Bel Cheese (wax‑coated cheese block; keep the red wax for garnish)
• 100 ml Heavy Cream (optional, adds extra richness)
• to taste Spices (e.g., freshly ground black pepper, a pinch of nutmeg)
• to taste Salt (for pasta water)

Instructions

1. Boil Water

   Fill a large pot with water, add a generous pinch of salt, and bring to a rolling boil.

   Time: PT5M

   Temperature: boiling

2. Cook Pasta

   Add the shell pasta to the boiling water and cook until al dente, about 8‑10 minutes.

   Time: PT10M

   Temperature: boiling

3. Reserve Pasta Water & Drain

   Before draining, scoop out 1 cup of the starchy pasta water and set aside, then drain the pasta in a colander.

   Time: PT2M

4. Prepare Cheese and Wax

   While the pasta cooks, unwrap the baby bel cheese, keeping the red wax aside. Shred the cheese; if you prefer a slower melt, leave the cheese in larger chunks.

   Time: PT5M

5. Make Cheese Sauce

   In a saucepan over low heat, combine the shredded cheese, heavy cream (if using), and your chosen spices. Stir continuously until the cheese fully melts into a smooth sauce, about 8‑10 minutes.

   Time: PT10M

   Temperature: low heat

6. Combine Pasta and Sauce

   Add the drained pasta to the cheese sauce, tossing to coat evenly. If needed, add a little reserved pasta water to achieve a silky consistency.

   Time: PT2M

7. Plate and Garnish

   Transfer the creamy pasta to serving plates. Grate the saved red wax over the top for a surprising pop of flavor and visual appeal.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

18 g

Carbohydrates

55 g

Fat

30 g

Fiber

3 g