Ingredients
Scale
- 1 pound pasta (penne, rotini, or shells work well)
- 4 tablespoons butter
- 2 cloves garlic, minced
- 2 cups milk
- 8 ounces cream cheese, softened
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces Pepper Jack cheese, shredded
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While pasta is cooking, melt butter in a large saucepan over medium heat. Add garlic and cook for about 1 minute, or until fragrant.
- Step 3: Gradually whisk in milk and cream cheese until smooth and cream cheese is fully melted.
- Step 4: Stir in salt and pepper.
- Step 5: Reduce heat to low and stir in Pepper Jack cheese until melted and smooth.
- Step 6: Add cooked pasta to the sauce and stir to coat. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk to the pasta to loosen the sauce and prevent it from drying out.
- Garnish with chopped fresh parsley or a sprinkle of extra Pepper Jack for a pop of color and flavor.
- For a richer flavor, try browning the butter slightly before adding the garlic.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American