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Water (8 cups)
Salt (1/2 Tbsp)
in medium saucepot over high heat.
American Cheese Slices (4 slices)
into pieces; set aside.
French Baby Carrots (6)
into 3 equal diagonal pieces per carrot.
Pipette Pasta (6 oz)
to boiling water and cook for 12 to 14 minutes until tender.
Drain pasta into a colander and place back into saucepot.
Meanwhile, in a small sauté pan over medium-high heat add
Oil (1/2 Tbsp)
Ground Black Pepper (1 pinch)
Salt (1/2 tsp)
. Cook for 2 minutes.
Water (2 Tbsp)
to the pan, cover and cook for 5 minutes until tender.
Unsalted Butter (1 Tbsp)
Honey (to taste)
; toss and keep warm.
Return the saucepot with the pasta over low heat. Add the remaining
Unsalted Butter (1 tsp)
Parmesan Cheese (1/4 cup)
Whipping Cream (1/2 cup)
. Cook for 3 to 5 minutes, stirring occasionally.
Cook pasta in sauce until completely melted pasta and sauce coats pasta. Scoop the cheesy pasta into a bowl.
Place glazed carrots on the side. Dig in and enjoy!
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