So, here’s the thing. My son, Cooper doesn’t like Mac & Cheese. ISN’T THAT CRAZY??! There’s something about pasta he doesn’t like (are we even related?!!) and he’s kinda finicky about melted cheese (only on pizza and sometimes quesadillas). I’m hoping/praying it’s just a phase. We shall see. BUT!! Casey, on the other hand loves pasta in ANY form. Whenever he’s is working late and Cooper has already eaten dinner and gone to bed, I usually whip up a box of Annie’s Mac & Cheese for us adults. It’s very rare that I make a box on its own because I love the challenge of coming up with new additions. I think Casey definitely appreciates the effort!
Every Monday Annie’s shares a new creative Mix-In idea on their twitter, Instagram & Facebook pages. Today I teamed up with Annie’s to show you some of MY favorite Mix-Ins (I created 10 recipes total!) on this fine MONDAY. Let’s get into it!
Before we get started, I wanted to share that I used four different types of Annie’s Mac & Cheese for these recipes. Each one of them has their own flavor profile and they work as great bases for the additions.
Annie’s Organic Shells & White Cheddar –has a creamy mild taste that makes it so versatile.
Annie’s Organic Whole Wheat Shells & White Cheddar –whole wheat is a nice bonus!
Annie’s Organic Shells & Real Aged Cheddar–tangy, cheesy, the color is super enticing, don’t you think?
Annie’s Classic Macaroni & Cheese –it’s a classic! The macaroni shape is my favorite!
Each recipe here serves 2 people or (let’s be real) one HUNGRY person.
Broccoli + Cheddar Mac & Cheese
Here’s a simple trick. Put uncooked broccoli into a pot of boiling shells at the last 3-4 minutes of cooking time. You’ve successfully cooked broccoli AND Mac & Cheese. It’s a two-fer situation! I like to make sure that I have more broccoli than mac in my bowl. That’s what I like to call balance!
- 1 box prepared Annie’s Organic Shells & Real Aged Cheddar
- 8-10 broccoli florets
- 1/3 cup sharp cheddar, shredded
Cook shells according to package directions. When shells have about four minutes left in the cooking time, add broccoli florets and finish cooking. Drain shells and broccoli, place both back in the pot and continue following the directions with the additions of butter, milk and flavor packet. Stir in cheddar and serve immediately.
Zucchini Corn Basil Mac & Cheese
This Mac & Cheese is inspired by my Corn Zucchini Lime Pizza. All my favorite Summer vegetables! The lime adds brightness to the dish and basil adds a little something something. Goat cheese provides creaminess you’ll love the sweetness you get with the corn addition. I’d definitely throw a fried egg on top if I’m feeling like going for the gold!
- 1 box prepared Annie’s Organic Shells & Real Aged Cheddar
- a glug olive oil
- 1 medium zucchini, chopped into cubes
- 1 cup corn
- ¼ medium onion, chopped
- 1 clove garlic, chopped
- salt and pepper
- fresh lime juice
- 4 leaves basil, roughly chopped
- ¼ cup goat cheese
Cook shells according to directions on package. In a medium skillet, saute zucchini, corn, and onions in olive oil over medium-high heat until vegetables are softened and have a slight char, about 6-7 minutes. Add garlic and cook for an additional minute. Season with salt & pepper and a light squeeze of fresh lime juice to taste. Stir vegetables, chopped basil and goat cheese into prepared mac & cheese. Serve immediately.
Roasted Tomato & Sausage Mac & Cheese
If you have roughly 30 minutes to make dinner, this is what you should make. Why? Well the oven does most of the heavy lifting for you. That means you can do so much in your kitchen/around the house/kid wrangling while your appliances work for you. A little prep at the end provides MAXIMUM reward. I employ this roasted sausage & tomato trick whenever possible and you’ll see why!
- 1 box prepared Annie’s Organic Whole Wheat Shells & White Cheddar
- 3 Italian sausages
- 1 1/2 cups plum tomatoes
- glug olive oil
- 2 cloves garlic, smashed
- salt & pepper
- 5-6 leaves fresh basil, roughly chopped
- 1/2 cup ovoline mozzarella
Preheat oven to 400F. On a baking sheet, toss sausage, tomatoes & smashed garlic with a glug of olive oil and season with salt & pepper. Place in the oven and cook for 25-30 minutes, or until sausage is thoroughly cooked. Cut up sausage and stir into prepared mac & cheese with tomatoes, garlic, fresh chopped basil and ovoline mozzarella. Serve immediately.
Shrimp Fajita Mac & Cheese
I’ll take a bowl of this at Shrimp Fajita Mac & Cheese least once a week. Please and thank you. Creamy Mac & Cheese gets smash-banged with shrimp fajitas! The cumin in the shrimp really adds a nice flavor to the mac & cheese. Then again, put sautéed onions on anything and I’m into it.
- 1 box prepared Annie’s Organic Shells & Real Aged Cheddar
- 16 medium cooked shrimp, tail off
- ½ medium yellow onion, thinly sliced
- 1 teaspoon ground cumin
- ½ red bell pepper, thinly sliced
- ¼ yellow bell pepper, thinly sliced
- 1 clove garlic, chopped
- ½ avocado, cut into chunks
- fresh lime juice, for serving
- cilantro. for serving
- hot sauce, for serving
In a medium skillet, saute onions peppers with olive oil and cumin over medium-high heat for 6-7 minutes. Add shrimp and cook for another 3-4 minutes. Peppers and onions should be soft at this point. Stir in garlic and cook for an additional minute. Stir shrimp fajita mixture into prepared Mac & Cheese. Garnish with avocado, cilantro, hot sauce and a squeeze of fresh lime juice. Serve immediately.
Breakfast Mac & Cheese with Fried Egg
This is exactly what I want to eat after a night of indulging in spirits. But, I’d gladly eat this on a Monday night when I really just want comfort with little effort. Breakfast for dinner? Yes, please. In this recipe, breakfast sausage is combined with chopped poblano peppers, garlic and onion. A fried egg finishes it off with a BANG. That runny yolk mixed in with the shells? I’m definitely a fan.
- 1 box prepared Annie’s Organic Shells & Real Aged Cheddar
- a glug of olive oil
- 1 medium poblano pepper, chopped
- 1/4 medium onion, chopped
- salt & pepper
- 1 clove garlic, minced
- 4-5 cooked breakfast sausage links, cut into small pieces
- 1 egg
- hot sauce
In a medium skillet, saute poblano pepper and onion with a glug of olive oil over medium-high heat until mixture softens and develops a light char, about 5-6 minutes. Season mixture with salt & pepper and stir in breakfast sausage and continue cooking for another 2-3 minutes. Stir in garlic and cook for another minute. Remove mixture from pan, wipe pan down and fry an egg with a little bit of olive oil. Stir sausage poblano mixture into prepared Mac & Cheese and top with a fried egg and hot sauce. Serve immediately.
Jalapeño Pepperjack Mac & Cheese
This one was INCREDIBLE. After working with the shells, I loved using Annie’s Macaroni & Cheese pasta. I really couldn’t stop eating it. There’s something about that texture! If you love jalapeño poppers, this one is for you! We combine sharp cheddar, pepperjack, goat cheese with chopped pickled jalapeños. It’s a creamy/spicy dream. This one is my second favorite.
- 1 box prepared Annie’s Organic Classic Macaroni & Cheese
- 1/4 cup sharp cheddar, shredded
- 1/4 cup pepperjack cheese, shredded
- 1/4 cup crumbled goat cheese
- 5-6 pickled jalapeño slices, roughly chopped
Cook macaroni & cheese according to package and stir in cheddar, pepper jack, goat cheese and chopped jalapeno. Serve immediately.
Sun Dried Tomato Artichoke Mac & Cheese
The best part about this one is that half of the ingredients can be pulled out of the pantry. I almost always have a jar of sun dried tomatoes and artichoke hearts in my cabinet. With a little basil and feta you can throw together this little Greek number in no time. Add olives if you feel so inclined!
- 1 box prepared Annie’s Organic Whole Wheat Shells & White Cheddar
- 1/4 cup sun dried tomatoes, chopped
- 8 marinated artichoke hearts, roughly chopped
- 1/4 cup crumbled feta
- 5-6 leaves fresh basil, roughly chopped
Cook shells & cheddar according to package. Stir in sun dried tomatoes, artichokes, feta and chopped basil. Serve immediately.
Chili Mac & Cheese
By far our FAVORITE combo! I’m going to be exploiting this recipe during football season, for sure. The shells make the chili a little creamy and the flavors meld wonderfully. You’ll think you’re eating chili and then BAM, creamy/cheesy shells are in the mix. There’s so much goodness in one small bowl. Promise.
- 1 box prepared Annie’s Organic Shells & Real Aged Cheddar
- 1 ½ cups vegetarian chili
- 2 green onions, finely chopped (green parts only)
- 3 tablespoons chopped tomatoes
- 2 tablespoons chopped red onions
- ½ avocado, thinly sliced
- 1/3 cup sharp cheddar, shredded
- 3 tablespoons sour cream
- hot sauce (optional)
Cook shells & cheddar according to package. Reheat chili in a saucepan over medium-high heat. Stir chili into prepared shells & cheddar until well combined. Top each serving with green onions, tomatoes, red onions, avocado, cheddar, sour cream and hot sauce. Serve immediately.
Pesto Pea and Crispy Pancetta Mac & Cheese
This was my husband’s second favorite. I’m surprised because it’s filled with the color GREEN! Frozen peas get cooked with the shells, pancetta browns on the stove….pesto rounds out the flavor and bridges the gap between salty pancetta and sweet peas. I’m glad to have this trick in my arsenal.
- 1 box prepared Annie’s Organic Whole Wheat Shells & White Cheddar
- 4 oz. diced pancetta
- 1 cup frozen peas
- 3 tablespoons pesto
- freshly grated Parmesan, for serving
Cook shells & cheddar according to package and in the last 3 minutes of cooking time, place the frozen peas in the boiling water with the shells. While shells & peas cook, heat a medium skillet over medium-high heat and cook pancetta until crispy, about 4-5 minutes. Drain shells and peas, prepare the shells & cheddar according to package and stir in pancetta, and pesto. Top shells with freshly grated Parmesan and serve immediately.
Bacon Cheeseburger Mac & Cheese
This one is for the nights when you want burgers but you forgot to buy BUNS! Oops. Here combine two delicious things— a Bacon Cheeseburger AND a bowl of Mac & Cheese. I threw an avocado on top because that’s how I roll. For some reason my brain wants to drizzle a little mustard on top, but only do that if your brain thinks it’s a good idea.
- 1 box prepared Annie’s Organic Shells & Real Aged Cheddar
- ½ lb. ground beef
- ⅛ teaspoon garlic powder
- salt & pepper
- 6 plum tomatoes, finely diced
- ¼ cup sharp cheddar, shredded
- 1/2 cup plum tomatoes, chopped
- 3 pieces cooked bacon, roughly chopped
- 2 tablespoons red onion, chopped
- 1/2 avocado, cut into small chunks
In a medium skillet, brown meat in a small glug of olive oil over medium-high heat. Season with garlic powder, salt & pepper and cook until meat is browned and some parts have a nice crispy sear on them, about 5-6 minutes. Cook shells & cheese according to package. Stir beef into prepared shells along with cheddar, tomatoes, bacon and red onion. Top each serving with avocado and serve immediately.
I hope you enjoy these recipes. I just wanted to say THANK YOU to Annie’s for helping me make this project a reality. I’ve had this idea few years and here it is, THANKS TO YOU!
If you’d like to see more Mix-In ideas for Annie’s Mac & Cheese, be sure to follow their Mix-In Mondays series on Instagram with the hashtag #MixInMonday
