This shelf brings dinner ready to serve, and here we make it more interesting with a crunchy, salty-sharp topping that transforms the mild creaminess. Twelve minutes from fridge to table.

Serves 2. 12 minutes, 8 at the stove.

About 250 calories a serving, 7 g protein, 18 g carbohydrate, 17 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C] and set a small skillet over medium-high heat.
2. Melt 2 tablespoons butter in the skillet, add 1/3 cup panko breadcrumbs, 1/4 cup sharp cheddar, 1/4 teaspoon salt, and 1/4 teaspoon pepper, and stir until the crumbs are evenly coated and beginning to brown, about 2 minutes. Spread on a small baking sheet.2 min
3. While the crumbs toast, open and heat the box of mac and cheese according to the package directions. Transfer to two bowls.5 min
4. Bake the topping until deep golden and crisp, 2 to 3 minutes. Divide between the bowls and serve at once.3 min

Note Swap the cheddar for parmesan or asiago if you have it. Any leftover topping keeps in an airtight container for three days and crisps up again under the broiler. Serve with a green salad or sliced tomatoes to cut the richness.