A weeknight gratin that leans on the tang and body of an aged cheddar spread to build a creamy sauce without cream. The sharp cheese adds backbone to what would otherwise be bland comfort food. Serve straight from the pan.

Serves 2. 35 minutes, 12 at the stove.

About 800 calories a serving, 26 g protein, 102 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start pasta in salted boiling water and cook until just under al dente, about 8 minutes for penne or rigatoni; it will finish in the oven.
2. While pasta cooks, melt 2 tablespoons butter in a wide shallow pan or baking dish over medium heat, add the diced onion and 2 minced garlic cloves, and cook until softened and fragrant, about 4 minutes.4 min
3. Stir in 6 ounces of the cream cheese spread and 1 cup whole milk, breaking up the spread as it warms; let it melt and blend for 2 minutes until smooth, then season with salt and pepper to taste.2 min
4. Drain the pasta and fold it into the sauce until coated, then transfer everything to a 375°F [190°C] oven and bake until the edges bubble and the top begins to brown, about 15 minutes.15 min
5. Pull from the oven when the sauce is bubbling at the rim and let it rest for 2 minutes, then serve straight from the pan.

Note Swap sharp cheddar shreds for the spread if you have them; stir them in off heat. Leftovers keep three days refrigerated and reheat gently on the stovetop with a splash of milk. Serve with a bitter green salad and bread to soak the sauce, or bulk it with frozen broccoli folded in at the end.