White cheddar mac and cheese

Variation: swap a quarter of the pasta for a lean protein and another quarter for a high protein vegetable.

Set a pot over medium high heat with three servings of pasta, water to about one inch up the pasta, and a sprinkle of salt.

Bring to a boil and let it boil almost all the way down, about 12 to 13 minutes, until only a very small amount of water is left; this concentrates the pasta starches so a sauce forms without much butter or cheese.

Add the milk and sour cream and mix.

Add the white cheddar cheese powder, mix through the pasta and keep the heat low until it becomes a creamy white cheddar sauce.

Stir in the grilled chicken and the frozen peas and heat through, then turn out into a bowl.