Babybel cheese melts into a creamy sauce for pasta that comes together in one pot. The mild, milky cheese softens into every strand, turning simple pasta into something rich enough for dinner. This is a weeknight meal when there is little else on hand.

Serves 2. 25 minutes, 10 at the stove.

About 860 calories a serving, 33 g protein, 97 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil and cook 8 ounces of pasta until al dente, about 10 minutes, stirring occasionally. While the pasta cooks, unwrap and cut 6 Babybel cheeses into pieces.10 min
2. Melt 2 tablespoons of butter in a small saucepan over medium heat, add 1 tablespoon of flour, and stir constantly for 1 minute until light golden. Pour in 1 cup of whole milk slowly while whisking to avoid lumps.
3. Bring the milk mixture to a simmer, stirring often, until it thickens slightly, about 5 minutes. Drain the pasta, reserving 1/2 cup of cooking water, and add it to the sauce.5 min
4. Remove the pan from heat and stir in the cut Babybel pieces until they melt completely into the sauce, about 1 minute. Add salt and pepper to taste, and thin with reserved pasta water if needed to reach the consistency you want.

Note Swap whole milk for chicken broth for a savory version. Leftovers keep in the refrigerator for two days and can be reheated gently with a splash of milk. Serve with a raw salad and crusty bread to stretch the meal.