1 lb Elbow Pasta or other pasta
1 batch Roasted Mushroom Fontina Compound
1 cup Heavy Cream
Prepare 1lb of past per package directions. Drain pasta and return to pot over medium low heat.
Add 1 cup heavy cream
break up roasted mushroom fontina compound and add in a bit at a time to pot and stir until distributed and cheese and cream form a creamy sauce.
Makes approximately 4-6 servings
NOTE: I will often also stir in blanched shredded kale to add a vegetable component when serving as a main dish.