Bring a large pot of water to a boil, add a pinch of salt, and cook the pasta until al dente, about 8 minutes. Drain and set aside.
1 cup small pasta (elbow macaroni or similar)
In a saucepan, melt the butter over medium heat, then add the olive oil. Once melted and combined, pour in the heavy cream and stir until warmed and slightly thickened, about 2 minutes. Watch for the mixture to become smooth and slightly bubbling.
1 tablespoon butter, 1 teaspoon olive oil, 1/4 cup heavy cream
Add the shredded cheddar cheese to the warm sauce, stirring constantly until fully melted and the sauce is smooth, about 3 minutes. Ensure the cheese is fully incorporated and the sauce has a velvety consistency.
1/2 cup cheddar cheese
Season the cheese sauce with salt and pepper to taste. Then, gently fold the cooked pasta into the sauce until evenly coated. Continue stirring until the pasta is heated through and coated with the creamy cheese mixture.
1 cup small pasta (elbow macaroni or similar), 1/2 cup cheddar cheese, 1/4 cup heavy cream
Transfer the mixture to a oven-safe dish, and optionally, sprinkle a little extra shredded cheese on top. Place under a broiler or in a hot oven (400°F/200°C) for 3-5 minutes, until the top is golden and bubbly. Watch carefully to avoid burning.
1/2 cup cheddar cheese
Remove from oven, let rest for 2 minutes, then serve hot, showcasing a creamy, cheesy surface with a slight golden crust on top.
