1/2 lb Whole grain/wheat pasta (I used bowties ALA Farfalle but you can use anything you'd like)
1 1/2 cups Half & Half
1 1/2 cups Cheddar cheese
Salt & Pepper (Kosher salt and freshly ground pepper preferred)
Use a small deep pot/ pan so that the cream builds up on the noodles and doesn't spread out. Preheat oven to 400* Boil pasta in salted water as directed on the package. Drain. Grease a 8x8 baking pan or small, deep oven safe pot. Spread just enough pasta to cover the bottom of the pot. Pour 1/2 cup cream over the pasta. Take a small pinch of salt and sprinkle over pasta and grind pepper over the layer. Then, top the layer with 1/4 cup of cheese. Repeat until all of the ingredients have been used. You may have to slightly adjust the measurements to make everything come out evenly on the layers, reserving about 1/2 cup of cheese at the end to top off the dish. Bake for 20-25 minutes or until cheese is golden and bubbly. Let set for about 20 minutes before serving.
Variations:
Use thinly sliced potatoes instead of pasta for Potatoes Au Gratin. Still pre-boil potatoes in salted water until tender. Then, follow the rest of the recipe.
Use other cheeses to change it up such as Gruyere, Munster, Monterey Jack,etc.
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