Velveeta is its own thing—it melts into sauce without breaking, turning pasta silky in minutes. This shelf holds just one ingredient, so I built a simple weeknight dinner from staples that lets it shine.

Serves 2. 20 minutes, 15 at the stove.

About 930 calories a serving, 47 g protein, 105 g carbohydrate, 35 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 8 oz pasta until tender, about 9 minutes. Drain, reserving 1 cup of the cooking water.9 min
2. While the pasta cooks, melt 2 tablespoons butter in a large skillet over medium heat, then add 1 cup frozen peas and 4 oz diced ham. Cook, stirring, until the peas are warm, about 3 minutes.3 min
3. Tear 8 slices of Velveeta into the skillet and pour in 1/2 cup of the reserved pasta water. Stir constantly until the cheese melts and forms a sauce, about 2 minutes.2 min
4. Add the drained pasta to the skillet and toss to coat with the cheese sauce, adding more pasta water if it seems dry. Season with salt and pepper to taste and serve right away.

Note Swap the ham for diced cooked chicken or crumbled bacon. Leftovers keep in the fridge for two days and reheat gently on the stovetop with a splash of water. Serve with crusty bread and a simple green salad alongside.