- 1 pound dried short pasta, such as macaroni, penne, or fusilli
- Kosher salt
- 1 1/4 cups whole or low-fat milk
- 1 cup cheddar cheese powder (see Cooks' Note)
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until just al dente. Meanwhile, whisk milk and cheese powder in a medium bowl.
- Drain pasta and return to pot. Heat over low. Add butter and stir until melted and evenly coated, about 2 minutes. Add milk mixture and cook, stirring, until pasta is well coated and sauce thickens, 3–5 minutes. Taste and season with salt, if needed (some cheese powders will not require additional salt). Serve immediately.