pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
cups whole milk
ounces cream cheese, cut into 1-inch pieces
ounces sharp or white Cheddar, grated
tablespoons unsalted butter
Freshly ground pepper
Email Grocery List
Cook pasta in a large pot of salted water until just barely al dente; drain.
Meanwhile, bring milk up to a simmer in a large pot. (The pot should be large enough to hold all the pasta when cooked.) Reduce heat to low, add cream cheese, and whisk until it’s completely blended and no lumps remain. Add Cheddar cheese and butter, whisking until everything is completely melted. Season with salt and a generous amount of pepper.
Add cooked pasta and stir to coat. Continue to cook over medium-low heat until the sauce has thickened and is coating each piece of pasta nicely, 2 to 3 minutes; sauce will continue to thicken as it cools. Season again with more salt and pepper before serving.
Hungry for more recipes?
Get recipes, tips and special offers in your inbox. Opt out or contact us anytime.
Please enter a valid email address.
Like this recipe?
Save To Recipe Box
Add to a collection
Print this recipe
EmailShare on PinterestShare on FacebookShare on Twitter