Sliced swiss cheese melts into a creamy sauce for pasta without cream, relying instead on the cheese itself and milk to bind everything. This shelf holds just enough cheese for a light, weeknight bake that's ready in under thirty minutes.

Serves 2. 30 minutes, 15 at the stove.

About 800 calories a serving, 42 g protein, 85 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook 6 ounces of pasta until just tender, about 8 minutes, then drain and set aside.10 min
2. While the pasta cooks, melt 1 tablespoon of butter in a small saucepan over medium heat. Stir in 1 minced clove of garlic and 1/4 of a small minced onion, cooking for 2 minutes until soft.2 min
3. Sprinkle 1 tablespoon of flour over the onion mixture and stir constantly for 1 minute to cook out the raw flour taste.1 min
4. Pour in 1 cup of milk slowly, stirring to avoid lumps, and bring to a simmer. Season with 1/4 teaspoon of salt and a pinch of pepper, then cook for 2 minutes until the sauce thickens slightly.3 min
5. Remove from heat and tear 4 ounces of swiss cheese into the sauce, stirring until melted and smooth. Fold in the cooked pasta and 4 ounces of sliced ham, then transfer to a small baking dish.
6. Bake for 10 minutes until the top is set and warmed through, then serve directly from the dish.10 min

Note Swap the ham for diced cooked chicken or omit it entirely for a vegetarian version. Leftovers keep refrigerated for two days and reheat gently in a low oven. Serve with a simple green salad and crusty bread to stretch the meal.