8 sun-dried tomatoes, chopped (about 1/3 cup)
1 can (12 fl. oz.) Evaporated Lowfat Milk
2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend
1 tsp dried basil
1/4 tsp garlic powder
1/4 tsp pepper
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.