> 1 (16 oz) box pasta shells
> ½ (8 oz) tub light cream cheese
> 1 (12 oz) can low-fat evaporated milk
> 1 cup shredded sharp cheddar cheese
> 1 tsp garlic powder
Cook pasta in salted water according to package directions; drain. Return pot back to stove over medium heat. Add the cream cheese, evaporated milk, Cheddar, and garlic powder. Whisk until cheese is melted and well-blended.
Add the pasta to the sauce. Cook for an additional 2 min. over low heat. Cover and let sit for 5 min. before serving.