A can of chili mac gets dressed up with cheese, a softened onion, and fresh scallions for a weeknight dinner that tastes made from scratch. The cheddar melts into the sauce while the onion cooks down, and you have dinner in the time it takes to boil water.

Serves 2. 20 minutes, 10 at the stove.

About 310 calories a serving, 17 g protein, 7 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 small onion and warm 1 tablespoon oil in a medium pot over medium heat. Add the onion and cook, stirring now and then, until it is soft and light golden, about 5 minutes. While the onion cooks, trim 2 scallions and slice them into thin rings, keeping the pale and dark green parts separate.5 min
2. Pour the can of chili mac into the pot and stir to break up any clumps. Bring to a simmer, stirring, and let bubble gently until the sauce coats the back of a spoon, about 5 minutes.5 min
3. Remove from heat and stir in 1/2 cup shredded sharp cheddar cheese until melted. Season with salt and pepper to taste. Divide between two bowls and scatter the pale and dark green scallion rings over the top.

Note Swap the cheddar for a mild white cheddar if you prefer less sharpness. Leftovers keep in an airtight container for three days and reheat gently on the stovetop with a splash of water. Serve with a green salad or warm bread to round out the plate.