A weeknight baked pasta built on a single wedge of Swiss cheese, melted into a cream sauce with ham and pasta. This shelf holds just one ingredient, so we turn it into something comforting and complete with pantry staples and one quick buy.

Serves 2. 30 minutes, 15 at the stove.

About 750 calories a serving, 38 g protein, 74 g carbohydrate, 34 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 boil and cook 6 oz pasta until two minutes shy of tender, about nine minutes; drain and set aside. While the pasta cooks, mince 1 clove garlic and chop half a small onion fine.10 min
2. Melt 2 tablespoons butter in a skillet over medium heat, add the onion and garlic, and cook until soft and fragrant, about two minutes. Sprinkle 1 tablespoon flour over the vegetables, stir to coat, and cook until you smell toasted flour, about one minute.3 min
3. Pour in one cup of water and stir until the flour dissolves and the sauce thickens, about two minutes. Tear the 4 oz Swiss cheese into small pieces and stir it into the sauce off heat until fully melted and smooth. Tear the 4 oz ham into bite-sized pieces and stir in; taste and adjust salt and pepper.2 min
4. Toss the cooked pasta with the sauce, divide between two bowls or plates, and serve at once.

Note Swap the ham for diced bacon or leave it out for a vegetarian meal. Leftovers keep three days covered; reheat gently on the stove with a splash of water. Serve with a simple green salad or steamed vegetables on the side.