Start with a frozen bowl of mac and cheese and pork, then lift it with fresh add-ins that make it feel made tonight. A bowl feeds two when you stretch it with a vegetable and something sharp, turning a shortcut into a real dinner.

Serves 2. 20 minutes, 10 at the stove.

About 320 calories a serving, 20 g protein, 21 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the Stouffer's bowl in the microwave or oven per package directions until hot throughout, about 12 to 14 minutes.13 min
2. While it cooks, chop 4 stalks of scallion into thin rings, keeping white and green parts separate, and grate 2 ounces of sharp cheddar on the large hole of a box grater.
3. When the mac and cheese is done, stir in 1 tablespoon of butter to loosen it, then fold in the grated cheese until it melts into the sauce.
4. Stir in the white scallion parts, taste, and adjust salt and pepper as needed.
5. Divide between two bowls and scatter the green scallion parts over the top just before serving.

Note Swap the added cheese for crumbled crispy bacon or a handful of panko breadcrumbs toasted in butter. Leftovers keep covered in the fridge for three days and rewarm gently on the stove with a splash of milk. Serve with a green salad and hot sauce on the side.