This is a weeknight mac and cheese built entirely from what you have—creamy, mild, and done in one pot. The processed cheese product is the whole dish here, melting into pasta with a little butter and milk for body. It's comfort food that asks nothing of you but time to boil water.

Serves 2. 20 minutes, 8 at the stove.

About 500 calories a serving, 27 g protein, 68 g carbohydrate, 13 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 6 oz pasta until just tender, about 10 minutes. Reserve 1/2 cup pasta water before draining.10 min
2. Return the pot to low heat and add 1 tablespoon butter, 1/2 cup milk, and 8 slices of the queso blanco cheese torn into pieces. Stir until the cheese melts into the milk completely, about 2 minutes.2 min
3. Add the drained pasta back to the pot and toss to coat, adding a splash of reserved pasta water if the sauce seems thick. Season with salt and pepper to taste.

Note Swap in any small pasta shape you have. Leftovers keep refrigerated in an airtight container for three days; reheat gently on the stovetop with a splash of milk. Serve alongside a simple green salad or steamed broccoli to balance the richness.