Prepare a pan with water(affiliate link) for the penne pasta(affiliate link) and follow the instructions for making it that are on the pasta(affiliate link) package.
Remove the Mahon-Menorca Hard Cured Cheese from the packaging and set it on a cutting board.
Remove the rind. In the event that you notice any signs of mold, simply cut them out and discard those pieces. This is normal. Then cut the cheese into small chunks that will fit into the opening on your food processor(affiliate link).
Place the chunks of cheese into your food processor(affiliate link) and shred it. This is a hard cheese, so it does take a little bit of time to accomplish this task.
Measure the spices and place them in a small container so all you have to do is add them to the pasta(affiliate link) sauce recipe when it is time.
Add the heavy whipping cream, butter and water(affiliate link) to a saucepan. Whisk to combine. Turn the heat under the saucepan on the stove to medium and whisk frequently until the butter melts.
Add the shredded Mahon-Menorca Cheese to the mixture in the sauce.
Whisk the shredded cheese into the heavy cream and butter until the cheese is melted. Turn the burner down to the lowest possible setting.
Add the Wondra to a small container and add some of the cheese sauce to the container, one Tablespoon at a time. Whisk the mixture with a fork to combine the two.
Continue to add more cheese sauce from the pan until you end up with a lump free, smooth, creamy mixture, then slowly add the mixture to the pan and whisk to incorporate it into the cheese sauce.
This is what the finished pasta(affiliate link) sauce recipe looks like. Simply drain the pasta(affiliate link) and pour the cheese sauce on top of the pasta(affiliate link) in a pan. Stir to combine the two and serve immediately.
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