Description
A comforting pasta dish coated in a creamy Pepper Jack cheese sauce that’s simple to make and packed with flavor.
Ingredients
Scale
- 12 ounces pasta (penne, rotini, shells, or fettuccine)
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup whole milk
- 1 cup heavy cream
- 2 to 2.5 cups Pepper Jack cheese, freshly shredded
- 1/2 cup Parmesan cheese
- Salt and black pepper to taste
- 1/2 teaspoon smoked paprika (optional)
- Red pepper flakes (optional)
- Fresh parsley or green onions for topping
Instructions
- Cook the pasta by bringing a big pot of salted water to a boil and cooking until tender. Reserve 1 cup of pasta water before draining.
- Melt the butter in a large skillet over medium heat. Add the garlic and stir for about 30 seconds.
- Pour in the milk and heavy cream, warming for 2-3 minutes while stirring occasionally. Lower the heat to medium low and add the Pepper Jack a handful at a time, stirring until melted. Add the Parmesan and season with salt, black pepper, and smoked paprika.
- Add the cooked pasta to the skillet, tossing until coated. Adjust the sauce with reserved pasta water as needed.
- Top with chopped parsley or green onions and serve immediately.
Notes
For a richer flavor, shred your own cheese. Adjust the creaminess with reserved pasta water as needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg