Ingredients
- Pasta (penne or rotini) – 1 pound
- Butter – 4 tablespoons
- All-purpose flour – 3 tablespoons
- Milk – 2 cups
- Pepper Jack cheese, shredded – 8 ounces
- Cream cheese, softened – 4 ounces
- Salt – 1/2 teaspoon
- Black pepper – 1/4 teaspoon
Instructions
- Step 1: Cook pasta according to package directions. Drain and set aside.
- Step 2: While the pasta is cooking, melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, creating a roux.
- Step 3: Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens slightly (about 3-5 minutes).
- Step 4: Reduce heat to low. Add the shredded Pepper Jack cheese and cream cheese. Stir until melted and smooth.
- Step 5: Season with salt and pepper. Add the cooked pasta to the cheese sauce and stir to coat evenly.
- Step 6: Serve immediately. Garnish with extra shredded pepper jack or chopped parsley if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat on the stovetop, adding a splash of milk if the sauce is too thick.
- This pasta is delicious served alongside grilled chicken or a simple green salad for a complete meal.
- For extra flavor, bloom the black pepper in the butter for about 30 seconds before adding the flour to really wake up the spice.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American