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In a large pot, bring the orecchiette, milk, salt and pepper to a boil over medium-high heat.
Boil, uncovered and stirring occasionally, until the liquid has reduced and thickened to a sauce-like consistency and the pasta is tender, 14 to 16 minutes.
Stir in the butter, cream cheese and cheddar cheese, mixing until they are melted and incorporated. Spoon into bowls and serve immediately.