One-Pan Pimento Cheese Pasta

In a large pot or deep skillet, melt butter over medium-high heat.

Add the diced yellow onion and red bell pepper. Season with salt and pepper and sauté until the onions are soft and have some color.

Stir in the tomato paste and cook, stirring constantly, for about 3-4 minutes to deepen the flavor.

Add the garlic powder, red pepper flakes (if using), and mustard powder, and stir to combine.

Add the dry pasta to the pot and stir well to coat it with the vegetable and tomato paste mixture.

Pour in the water, ensuring the pasta is covered. Bring the mixture to a boil.

Once boiling, reduce the heat to a simmer, cover the pot, and let it cook for 10-15 minutes, or until the pasta is al dente. Stir occasionally to prevent sticking.

A few minutes before the pasta is done, stir in the drained corn (if using).

Once the pasta is cooked and most of the liquid has been absorbed, turn off the heat.

Add the entire tub of pimento cheese and stir until it's completely melted and the sauce is smooth and creamy.

Serve immediately, straight from the pan.