Ingredients
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salt and pepper
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16 ounces cavatappi pasta (can use any hollow, ridged corkscrew pasta)
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extra virgin olive oil
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2 garlic cloves, chopped
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1 1/2 cups whole milk
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8 ounces cream cheese
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2 tablespoons dried onion flakes
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2 cups shredded monterey jack cheese
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3 jalapenos, seeded and thinly sliced
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2 serrano chilies, seeded and thinly sliced
Instructions
- Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot.
- In a skillet, heat a drizzle of EVOO over medium heat. Add the jalapenos, serranos and garlic and cook until tender, about 5 minutes. Add to the pasta.
- Preheat the broiler. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, stirring, until smooth, 5 minutes; stir into the pasta. Stir in the jack cheese; season with salt and pepper.
- Transfer the pasta to a baking dish and broil until browned, about 3 minutes.