INGREDIENTS
2 Garlic Cloves, Minced
2 Tablespoons Butter
½ Teaspoon Himalayan Pink Salt
2oz Plain Cream Cheese
½ Cup Heavy Whipping Cream
1 Cup Shredded Cheddar Cheese
2 Cups Dried Pasta Shells
ASSEMBLY
- Add the butter and garlic to a saucepan. Heat over medium low until butter is melted and sauté the garlic for a minute or two.
- In a sperate saucepan, begin boiling water and cooking the pasta according to the package instructions.
- Add the heavy whipping cream to the butter and garlic, whisk together until fully combined. Heat on low.
- Break the cream cheese into chunks.
- Once the heavy cream is heated through, add the cream cheese. Whisk together until smooth.
- Drain the pasta and add it back into the separate saucepan; set aside until the cheese in the other pan is done.
- When the cream cheese is cooked through and smooth, mix in the shredded cheddar. Whisk together until smooth.
- When the cheese has turned into a lovely sauce, mix it into the pasta shells.
- Mix well until all of the pasta is fully coated.
- Serve, and ENJOY!