The shelf holds a ready-made smoked gouda mac and cheese that only needs warming and stretching for two. A handful of green beans and a little butter will round it out and make it feel like dinner rather than a shortcut.

Serves 2. 20 minutes, 8 at the stove.

About 310 calories a serving, 9 g protein, 31 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Trim the ends from eight ounces of green beans and cut them into two-inch pieces. Bring a pot of salted water to a boil and add the green beans; cook until they bend easily when folded, about six minutes, then drain.10 min
2. While the beans cook, gently heat the package of smoked gouda mac and cheese in a separate pot over medium heat, stirring occasionally so nothing sticks to the bottom, until it is warm all the way through, about six minutes.6 min
3. Stir two tablespoons of butter into the warm mac and cheese until it melts into the sauce. Fold in the drained green beans and taste; add salt and pepper as needed. Divide between two bowls and serve at once.

Note Swap the green beans for broccoli florets if you have them. Leftovers keep covered in the fridge for two days and taste best reheated gently with a splash of water. Serve with a simple salad or crusty bread to soak up the sauce.