This is dinner built on shelf-stable queso dip and the Frank's powder, stirred together with butter and cream for a silky sauce that coats pasta or grain. The heat level is gentle and the sauce comes together in minutes, making it right for a weeknight when you need something warm and ready fast.

Serves 2. 25 minutes, 12 at the stove.

About 740 calories a serving, 22 g protein, 87 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 8 ounces of pasta or rice according to package directions until tender, then drain and set aside.15 min
2. While the pasta cooks, melt 2 tablespoons butter in a saucepan over medium heat, add 1 minced garlic clove and the contents of the queso dip jar, and stir until warm.3 min
3. Pour in 1/2 cup heavy cream and sprinkle in the queso dip seasoning packet, stirring constantly until the sauce is smooth and the powder is fully dissolved, about 2 minutes.2 min
4. Taste and adjust with 1/4 teaspoon salt and pepper as needed, then toss the hot pasta or rice with the sauce until evenly coated.

Note Swap the cream for whole milk to lighten it; leftovers keep three days in the fridge and reheat on the stovetop with a splash of water to loosen. Serve with a simple green salad or steamed broccoli to cut the richness.