Ingredients
Scale
- Pasta (penne or rotini) 1 pound
- Butter 4 tablespoons
- Garlic minced 2 cloves
- All-purpose flour 3 tablespoons
- Milk 2 cups
- Pepper Jack cheese shredded 8 ounces
- Salt 1/2 teaspoon
- Black pepper 1/4 teaspoon
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Drain and set aside.
- Step 2: While the pasta is cooking, melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Step 3: Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the milk, ensuring there are no lumps.
- Step 4: Bring the sauce to a simmer, stirring constantly, until it thickens slightly. This should take about 3-5 minutes.
- Step 5: Reduce the heat to low. Gradually add the shredded pepper jack cheese, stirring continuously until the cheese is melted and the sauce is smooth and creamy.
- Step 6: Season the sauce with salt and pepper. Add the cooked pasta to the sauce and toss 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 loosen the sauce and prevent it from becoming too thick or clumpy.
- Garnish with chopped fresh parsley or a sprinkle of red pepper flakes for a pop of color and extra flavor.
- For a smoother sauce, shred the pepper jack cheese finely and add it gradually over low heat, stirring constantly until completely melted.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American