|photo and recipe from Very Best Baking|
8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 fl. oz.) Evaporated Milk or 1 1/2 cups cream
2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
1 teaspoon basil
1/4 teaspoon garlic
1/4 teaspoon ground black pepper
Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain. Meanwhile, combine milk or cream, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat. Add pasta and sun-dried tomatoes to cheese sauce; stir until combined.