Boil the pasta: In a large pot, bring salted water to a boil. Add the elbow pasta and cook according to the package instructions until al dente.

Make the roux: In a pan over medium heat, melt butter. Once melted, sprinkle in the flour and stir well to form a roux. Cook for about 1-2 minutes until it’s slightly golden.

Create the sauce: Gradually whisk in whole milk, making sure to stir continuously to avoid lumps. Keep stirring until the sauce begins to thicken, which should take a few minutes.

Add the cheese: Lower the heat and stir in the grated Swiss cheese. Continue to stir until the cheese is completely melted and the sauce is creamy.

Enhance the flavor: Crumble a vegetable broth cube into the sauce and add the juice of a lemon. For a more aromatic touch, you may include a pinch of ground nutmeg, and season with salt and pepper to taste.

Combine everything: Fold the cooked macaroni and chopped ham into the cheese sauce, ensuring that everything is well coated. Serve and enjoy