The Hormel chipotle mac comes through here with heat and smoke; breadcrumbs browned in butter give it texture and a reason to feel like you cooked. Ready in thirty minutes, twice as fast as starting from scratch.

Serves 2. 30 minutes, 15 at the stove.

About 430 calories a serving, 11 g protein, 53 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon butter in a small skillet over medium-high heat until foaming, then stir in 1/2 cup panko breadcrumbs and cook, stirring often, until deep golden, about 5 minutes; season with salt and pepper, then set aside.5 min
2. While the breadcrumbs toast, heat 1 tablespoon butter in a small saucepan over medium heat and whisk in 3 tablespoons flour until smooth, then cook the roux, stirring, for 1 minute to remove the raw flour taste.
3. Pour the contents of the Hormel can into the roux and stir until smooth and heated through, about 3 minutes; season with salt and pepper to taste.3 min
4. Divide the mac and cheese between two bowls and top each with half the crispy breadcrumbs, then serve at once.

Note Swap panko for crushed crackers or crushed potato chips if you have them. Leftovers keep covered in the fridge for two days; reheat gently with a splash of milk stirred in. Serve with a sharp green salad and hot sauce on the side.