A frozen casserole that needs little hands-on work, this becomes a full dinner with a jalapeño, cilantro, and lime finish that tastes fresher than the box suggests. Most nights this is it; tonight you are just warming and brightening what's already there.

Serves 2. 40 minutes, 5 at the stove.

About 180 calories a serving, 7 g protein, 27 g carbohydrate, 6 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350°F [175°C]. Place the frozen Stouffer's southwest mac and cheese in a baking dish and set it in the oven.
2. While the casserole bakes, halve 1 fresh jalapeño lengthwise, remove the seeds, and slice the flesh into thin strips; chop a small bunch of fresh cilantro leaves.
3. The casserole is done when it bubbles at the edges and a knife inserted into the center meets no frozen center, about 35 minutes. Stir gently to combine. Taste and add a pinch of salt and pepper if needed.35 min
4. Scatter the jalapeño strips and cilantro over the warm casserole. Halve 1 lime and squeeze the juice over the top, then divide between two bowls.

Note Swap the jalapeño and cilantro for crumbled cotija cheese and a lime wedge on the side, or for hot sauce and avocado. Leftovers keep in the fridge for three days; reheat gently on the stovetop with a splash of water. Serve with a green salad or rice to stretch it.