Two cups of Stouffer's mac and cheese make a quick base for a weeknight dinner that needs only fresh broccoli to round it out. The frozen pasta bakes in its own sauce while you roast the vegetable, so both finish together and you stay at the stove for just a few minutes of actual work.

Serves 2. 35 minutes, 8 at the stove.

About 850 calories a serving, 34 g protein, 120 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 350°F [175°C]. Toss 8 oz fresh broccoli florets with 1 tablespoon olive oil, a pinch of salt, and pepper on a sheet pan.
2. Roast the broccoli for 20 minutes while you attend to the mac and cheese. Stir it once about halfway through.20 min
3. Remove the lids from two Stouffer's mac and cheese cups and set them in a baking dish. Add just enough water to come halfway up the sides of the cups so they don't dry out.
4. When the broccoli has roasted for 20 minutes, set the baking dish with the mac and cheese cups in the oven alongside it. Bake everything for 12 to 15 minutes until the mac and cheese is bubbling at the edges and heated through.15 min
5. Divide the mac and cheese and broccoli between two bowls. Taste and season with salt and pepper as needed.

Note Swap the broccoli for any roasted vegetable you have: cauliflower, Brussels sprouts, or winter squash all work. Leftovers keep in the refrigerator for two days and reheat in a 300°F [150°C] oven. Serve with a simple salad or crusty bread to stretch the meal.