A tired person's dinner: open a can, heat it, add what brings it to life. This shelf holds the shortcut, and butter, garlic, and a sharp cheese transform it into something to eat without apology.

Serves 2. 15 minutes, 8 at the stove.

About 1140 calories a serving, 41 g protein, 137 g carbohydrate, 47 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince two cloves of garlic. Melt two tablespoons of butter in a large skillet over medium heat, add the garlic, and let it turn golden, about one minute.1 min
2. Pour the entire 15 oz. can of Chef Boyardee mac and cheese into the skillet with the butter and garlic, stirring to combine, and heat until steaming, about three minutes.3 min
3. Grate two ounces of sharp cheddar cheese on the large holes of a box grater. Stir the cheese into the mac and cheese until melted, then taste and season with salt and pepper as needed.2 min
4. Divide the mac and cheese between two bowls. In the same skillet, toast one quarter cup of panko breadcrumbs over medium heat, stirring often, until golden and crisp, about two minutes, then scatter over the top of each bowl.2 min

Note Swap the sharp cheddar for grated Parmesan if you prefer a sharper finish. Leftovers keep in the fridge for two days in a covered container; reheat gently with a splash of water. Serve with a simple green salad or steamed broccoli on the side.