1 lb hollow, ridged corkscrew pasta, such as Cavatappi
Extra Virgin Olive Oil (EVOO)
3 jalapeno chilies, seeded and sliced
2 serrano chilies, seeded and sliced
2 cloves garlic, chopped
1 1/2 cups whole milk
8 oz cream cheese
2 Tbsp dried minced onion
2 cups shredded Monterey jack
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Let's Make It
Bring a large pot of water to a boil, salt the water, add the pasta and cook until al dente. Drain and return to the pot
While the pasta is cooking, in a skillet, heat a drizzle of EVOO over medium heat. Add the jalapenos, serranos and garlic and cook until tender- 5 minutes. Add to the pasta.
Preheat the broiler. In a saucepan, add the mild, cream cheese and dried onion over medium-low heat. Cook, stirring, until smooth, about 5 minutes; add to the pasta. Stir in the cheese; season with salt and pepper.
Transfer the pasta to a baking dish; broil until browned, about 3 minutes.