Add Water (2 quart) and Salt (1 1/2 teaspoon) in medium saucepot over high heat.
Tear American Cheese Slice (4 slice) into pieces; set aside.
Slice French Baby Carrots (6) into 3 equal diagonal pieces per carrot.
Add pipette Pipette Pasta (6 ounce) 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 (2 teaspoon), carrots, Ground Black Pepper (1 pinch), and Salt (1/2 teaspoon). Cook for 2 minutes.
Add Water (2 tablespoon) to the pan, cover and cook for 5 minutes until tender.
Finish with Unsalted Butter (1 tablespoon) and Honey (to taste); toss and keep warm.
Return the saucepot with the pasta over low heat. Add the remaining Unsalted Butter (1 teaspoon), Parmesan Cheese (1/4 cup), and 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!