A quick mac-and-cheese built from one shelf cheese and pantry staples. The blend of cheddar and cream cheese powder creates a smooth, tangy sauce without any fussing around a pot of milk and roux.

Serves 2. 20 minutes, 15 at the stove.

About 600 calories a serving, 18 g protein, 69 g carbohydrate, 28 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a pot of salted water to a boil and cook 6 oz pasta until one minute before tender, about 7 minutes for dried pasta. While it cooks, warm 2 tablespoons butter in a large skillet over medium-low heat.8 min
2. Drain the pasta, reserving 1 cup of the water. Add the hot pasta to the butter and toss to coat.
3. Pour 3/4 cup of the reserved water into the pasta and bring to a simmer. Scatter 1.5 cups of the cheese across the pasta and stir constantly until the cheese melts completely, about 2 minutes, adding more water if the sauce seems too thick.2 min
4. Taste the pasta and season with 1 teaspoon salt and 1/4 teaspoon pepper, adjusting to your liking. Divide between two bowls and serve right away.

Note Swap the cheese for any cheddar blend you have on hand. Leftovers keep three days covered in the fridge and reheat gently with a splash of water. Serve with a simple green salad or steamed broccoli on the side.