A weeknight shortcut that turns two shelf staples into one dinner: pizza crust topped with the cheese sauce from a box of mac and cheese, finished with a scatter of fresh breadcrumbs for texture. It sounds odd but delivers comfort in twenty minutes.

Serves 2. 20 minutes, 8 at the stove.

About 680 calories a serving, 20 g protein, 100 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Place the pizza crust on a baking sheet.
2. Melt 2 tablespoons butter in a small saucepan over medium heat, add 1 minced garlic clove and cook for 30 seconds until fragrant. Stir in 2 tablespoons flour and cook 1 minute, stirring constantly, until the raw flour taste is gone.
3. Add 1/2 cup water and 1/4 teaspoon salt, stirring to smooth out lumps. Simmer until thickened, about 1 minute, then remove from heat.2 min
4. Prepare the mac and cheese sauce packet according to box directions but use only half the milk and half the butter called for to make it thicker. Pour into the béchamel base and whisk until smooth.3 min
5. Spread the cheese sauce evenly over the pizza crust. Scatter 1/4 cup breadcrumbs over the top.
6. Bake for 12 minutes until the crust is golden at the edges and the breadcrumbs are lightly toasted.12 min

Note Swap fresh torn mozzarella for the breadcrumb topping if you have it. Leftovers keep covered in the fridge for two days and reheat well in a 350°F [175°C] oven for 8 minutes. Serve with a simple green salad dressed in vinaigrette to cut the richness.