This shelf holds one good box of mac and cheese, so tonight we lean into it with broccoli stirred in for vegetables and body. A weeknight dinner in one pot, ready in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 350 calories a serving, 20 g protein, 69 g carbohydrate, 3 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 6 cups of water to a boil in a large pot, add 1 teaspoon of salt, and dump in the pasta from the Annie's box along with the broccoli florets. Stir and return to a boil.
2. Cook for 7 minutes, stirring once midway through, until the pasta is tender and broccoli is bright green; the pasta will finish cooking in the residual heat.7 min
3. Drain in a colander and return to the pot. Stir in the cheese packet, butter packet, and 2 tablespoons of milk from the box if it calls for it, tossing until the cheese coats every strand. Taste and add salt and pepper as needed.

Note Swap broccoli for frozen peas or diced bell pepper if you have them. Leftovers keep covered in the fridge for two days and reheat gently with a splash of milk. Serve as is, or stretch with a simple green salad on the side.