A quick weeknight dinner that starts with a frozen mac and cheese and turns it into something fresher with broccoli stirred through. You're heating and building rather than cooking from scratch, so you're done in fifteen minutes.

Serves 2. 20 minutes, 8 at the stove.

About 250 calories a serving, 13 g protein, 39 g carbohydrate, 6 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Remove one box of Marie Callender's mac and cheese from the freezer and place it in a small baking dish.
2. Cover the dish with foil and bake for 12 minutes until the mac and cheese begins to bubble at the edges. While it bakes, measure out 2 cups frozen broccoli into a bowl.12 min
3. Remove the dish from the oven and stir the mac and cheese, breaking it up gently. Scatter 2 cups frozen broccoli over the top and stir to distribute evenly.
4. Return the dish to the oven uncovered and bake for 3 minutes until the broccoli is just tender and heated through. Taste and season with salt and pepper as needed.3 min

Note Swap frozen broccoli for drained canned spinach or corn if you prefer. Leftovers keep in the fridge for two days; reheat gently in the oven with a splash of water. Serve with a green salad on the side or add diced tomatoes to the top before serving.