Start by cooking the pasta according to package directions. Once it's done, drain and set it aside (add a little oil to keep it from sticking). Continue with the recipe while it boils.

Melt 2 tablespoons of butter over medium heat. When the butter is melted, whisk in the flour until smooth and no lumps remain. Slowly pour in the heavy cream, whisking continuously to keep it smooth and creamy.

Next, add the Boursin cheese, sugar, and shredded cheddar, stirring until the cheeses melt and everything is beautifully creamy. Also, add salt and pepper as needed. If the sauce starts to thicken up too much, add a splash of milk—I usually use about 1/4-1/2 cup to keep it velvety. Finally, pour this cheesy goodness over the pasta and give everything a good stir to coat. Enjoy!