A quick cheese sauce clings to hot pasta while you make a simple salad. Kraft sharp cheddar melts into a silken sauce that tastes nothing like the box it came from. Weeknight dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 1020 calories a serving, 43 g protein, 95 g carbohydrate, 52 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 drop in eight ounces of pasta, stirring once at the start. While the pasta cooks, melt two tablespoons of butter in a second pot over medium heat.
2. Whisk one tablespoon of flour into the melted butter until you have a paste, stirring for one minute. Pour in one cup of milk and whisk constantly until the sauce thickens, about three minutes; it should coat the back of a spoon.3 min
3. Take the pot off the heat and stir in all seven ounces of Kraft cheddar cheese until it melts completely. Taste and season with salt and pepper.
4. Drain the pasta and toss it with the cheese sauce. Serve at once.

Note Swap the milk for stock to make a pasta gratin: mix the dressed pasta with the sauce in a baking dish, top with torn bread, and bake at 400°F [200°C] for ten minutes. Leftovers keep three days in the fridge; reheat gently with a splash of milk. Serve with a green salad or steamed broccoli.