Cheese sauce pasta with American deli cheese
A quick cheese sauce from deli slices and butter, tossed with pasta. This cheese product melts smooth and fast, turning a can of tomatoes into something creamy without cream. Comfort in one pot.
About 770 calories a serving, 39 g protein, 107 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 14 ounces canned diced tomatoes
From your shelf
- 8 slices (about 160g) deli american cheese product
Staples
- 8 ounces pasta
- 2 tablespoons butter
- 1 tablespoon flour
- to taste salt
- to taste pepper
- 1/2 small, diced onion
- 1 clove, minced garlic
- Bring a pot of salted water to a boil and cook 8 ounces of pasta until it has 2 minutes left to go. While it cooks, melt 2 tablespoons of butter in another skillet over medium heat and add 1/2 small diced onion and 1 minced garlic clove; cook until the onion softens, about 3 minutes.
- Sprinkle 1 tablespoon of flour over the onion and stir for 30 seconds to coat everything. Pour in one 14-ounce can of diced tomatoes with their juice and stir; simmer until the pasta is done, about 2 minutes.
- Tear 8 slices of American deli cheese into the pan and stir until the cheese melts into the sauce, about 1 minute. Drain the pasta and add it to the sauce, tossing to coat. Season with salt and pepper to taste and serve right away.
Note Swap the tomatoes for chicken broth to make a creamy noodle bowl instead. Leftovers keep in the refrigerator for three days; reheat gently on the stove with a splash of milk to loosen them. Serve with a green salad or steamed green beans on the side.
On the label
CULTURED PASTEURIZED MILK AND SKIM MILK, BUTTERMILK, MILKFAT, CONTAINS LESS THAN 2% OF SALT, SODIUM AND POTASSIUM PHOSPHATES, TRICALCIUM PHOSPHATE, LACTIC ACID, MILK PROTEIN CONCENTRATE, ENZYMES
Land O Lakes, cheese, serving 28 GRM, package 5 lb. Ingredients as printed on the label.
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Cooks as american cheese. Half of it left? Use up the american cheese.