Fat-free cheddar melts into a silky sauce with starch and stock, coating pasta like a proper mac and cheese. The modified cornstarch in the cheese helps the sauce come together without eggs or cream. Broccoli makes it a complete bowl.

Serves 2. 30 minutes, 20 at the stove.

About 1270 calories a serving, 81 g protein, 108 g carbohydrate, 58 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 boil. Add 8 ounces of pasta and cook until three minutes before it is tender, then add 1 pound of broccoli florets and finish cooking together. Drain, reserving 1/2 cup of the cooking water.12 min
2. While the pasta cooks, melt 2 tablespoons of butter in a medium pan over medium heat. Whisk in 1 tablespoon of flour and stir constantly for one minute until it no longer smells raw.1 min
3. Pour in 1 cup of broth and whisk until the roux dissolves and the mixture begins to thicken, about three minutes. Reduce heat to low.3 min
4. Add 2 cups of shredded cheddar to the pan in handfuls, stirring after each addition until melted. The starch in the cheese will help the sauce hold together.3 min
5. Toss the drained pasta and broccoli with the cheese sauce, adding splashes of reserved pasta water if it seems thick. Season with salt and pepper to taste and divide into two bowls.

Note Swap broccoli for cauliflower or diced bell pepper. Leftovers keep in the fridge for two days; reheat gently with a splash of water. Serve with a green salad or crusty bread to soak up the sauce.