Ingredients
Scale
- Pasta (penne, rotini, or your favorite) 1 pound
- Butter 4 tablespoons
- Onion, chopped 1 medium
- Garlic, minced 2 cloves
- All-purpose flour 3 tablespoons
- Milk 2 cups
- Pepper Jack cheese, shredded 8 ounces
- Salt and pepper to taste
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 chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more, until fragrant.
- Step 3: Whisk in flour until smooth. Gradually whisk in milk until there are no lumps.
- Step 4: Bring the sauce to a simmer, stirring constantly, until it thickens slightly, about 3-5 minutes.
- Step 5: Remove from heat and stir in shredded Pepper Jack cheese until melted and smooth. Season with salt and pepper to taste.
- Step 6: Add cooked pasta to the cheese sauce and toss to coat. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the pasta with a splash of milk to loosen the sauce and prevent it from drying out.
- Garnish with chopped fresh parsley and a sprinkle of extra pepper jack cheese for a vibrant presentation.
- For extra flavor, try blooming your garlic in the melted butter before adding the onions to create a richer base.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American