This is the shelf's classic mac and cheese heated through with a boost of butter and a crunchy panko crust baked until golden. It's comfort food made ready in the time it takes to boil water, perfect for a weeknight when you want something warm and satisfying without fussing.

Serves 2. 25 minutes, 10 at the stove.

About 270 calories a serving, 6 g protein, 23 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. Add the macaroni from the box and cook until tender, about eight minutes, stirring now and then so the pasta doesn't stick.8 min
2. Drain the pasta in a colander, shaking off excess water. Return it to the pot, still off the heat.
3. Stir in the cheese sauce from the box and 2 tablespoons of butter until the butter melts and everything is coated, about two minutes. Taste and season with salt and pepper.
4. Transfer the mac and cheese to a small baking dish. Spread the panko topping evenly over the surface.
5. Heat the oven to 375 degrees F (190 degrees C). Bake the dish until the topping is deep golden brown and the mac bubbles at the edges, about twelve minutes.12 min
6. Let it rest for two minutes so the cheese sauce sets, then serve straight from the dish.2 min

Note Swap a jar of roasted red peppers stirred through before baking for brightness. Leftovers keep covered in the fridge for three days and reheat in a 325-degree F (160 degrees C) oven. Serve with a salad or steamed green beans on the side.