Stouffer's mac and cheese with roasted broccoli
When the shelf offers one thing, lean into it. This is comfort food dressed up with a vegetable and a crisp topping, ready in the time it takes the oven to heat.
About 540 calories a serving, 16 g protein, 81 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 8 oz broccoli florets
- 1/4 cup panko breadcrumbs
From your shelf
- 1 package, 40 oz Stouffer's macaroni and cheese family size
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- 1 tablespoon butter
- Heat the oven to 400°F [200°C]. Toss 8 oz broccoli florets with 1 tablespoon oil, salt, and pepper, spread on a baking sheet, and roast for 12 minutes while you prepare the mac.
- Spread half of the frozen mac and cheese in a small baking dish. Scatter the roasted broccoli over it, then top with the remaining mac and cheese.
- Melt 1 tablespoon butter and stir in 1/4 cup panko breadcrumbs with a pinch of salt and pepper. Scatter over the mac and cheese.
- Bake uncovered until the top is golden and the edges bubble, about 18 minutes. Let rest for 2 minutes before serving.
Note Swap the broccoli for roasted cauliflower or mushrooms. Leftovers keep covered in the fridge for three days and reheat gently in a 350°F oven. Serve with a green salad or sliced tomatoes on the side.
On the label
COOKED MACARONI (WATER, SEMOLINA WHEAT FLOUR, WHEAT GLUTEN), SKIM MILK, WATER, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES, ANNATTO COLOR), CHEDDAR CLUB CHEESE (CHEDDAR CHEESE [CULTURED MILK, SALT, ENZYMES], WATER, SALT, ANNATTO COLOR), BLEACHED WHEAT FLOUR, SOYBEAN OIL, 2% OR LESS OF SALT, BUTTER (CREAM, SALT), BUTTER FLAVOR (MALTODEXTRIN, NATURAL FLAVOR, ANNATTO & TURMERIC COLOR), XANTHAN GUM, POTASSIUM CHLORIDE
Stouffer's, frozen dinners & entrees, serving 225 GRM, package 40 oz. Ingredients as printed on the label.
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Cooks as macaroni, mac and cheese. Half of it left? Use up the macaroni.