This takes the boxed mac and cheese and gives it a textured, savory finish with buttered breadcrumbs. The shelf does the heavy lifting here; you just add crust and a whisper of garlic.

Serves 2. 25 minutes, 10 at the stove.

About 460 calories a serving, 12 g protein, 62 g carbohydrate, 18 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 a boil and cook the pasta from the mac and cheese box according to package directions. Drain and return to the pot.
2. While the pasta cooks, melt 1 tablespoon of butter in a small skillet over medium heat, add 1 minced garlic clove, and cook until fragrant, about 1 minute. Add 1/4 cup flour and stir until it turns golden and smells nutty, 2 to 3 minutes. Set aside.3 min
3. Prepare the cheese sauce from the box according to package directions and pour it over the drained pasta. Stir to coat evenly and season with salt and pepper to taste.
4. Transfer the mac and cheese to a baking dish or leave in the pot. Melt 1 tablespoon butter and toss it with the garlic breadcrumb mixture, then scatter evenly over the top of the pasta.
5. Broil on a rack 4 to 6 inches from the heat until the topping is deep golden brown, 3 to 5 minutes. Watch it closely so it does not burn.4 min

Note Swap the flour mixture for crushed crackers or panko if you have them. Leftovers keep refrigerated for three days; reheat gently with a splash of milk. Serve with a simple green salad or steamed broccoli to round out the plate.