Annie’s Shell Noodles from Scratch


My kids love Annie’s Shell Noodles, especially the White Cheddar variety! For those of you who don’t know what this is, it is a little cardboard box with a complete meal inside. A mom’s friend when in a pinch, it comes with enough pasta for one lunch for the kids and I. You just cook the pasta, drain, put back in the same pot, add 1-2 tablespoons of butter, a splash of milk and add in a dried cheese packet. Stir, and serve. It is tasty, fast, and surprisingly not bad for you!

After a few failed attempts at making pasta that tastes like Annie’s while living in Europe and unable to purchase this product here, I’ve created a suitable substitute that my children will eat!

Yay for travel mom everywhere!


400 grams pasta shells or macaroni or whatever you want

5 tablespoons olive oil

2 tables spoons flour

1/2 liter whipping cream

1 cup shredded cheese (cheddar or gouda or mozzarella whatever you like)

1 tablespoon chicken soup flavoring (Oxo or Vegeta mix)


Cook your noodles in salted boiling water, about 7-10 minutes and drain, but do not rinse

In saucepan heat oil, once hot

Add flour, turn down and mix constantly until it makes a Rue, a bubbly paste mixture used for thickening

Eva’s Tip – Do not over brown the Rue or it will taste burnt. A light slightly brown and it is done.

Add 1/2 liter of whipping cream, turn to low mixing the whole time

Add cheese

Add chicken soup flavor to taste 1-2 tablespoons

Once the cheese is completely melted, dump in your noodles, mix and serve.

This tastes the most like the boxed variety!


Put into an oven dish, add 1-cup milk, add shredded cheese on top, place in oven, and grill until brown

Serve right away or the noodles will soak up the sauce. I made this mistake, and added more milk to give it moisture, and did the next day for lunch leftovers as well.

I think we have a winner!

Eva’s Tip – Add bacon or ham bits on top for a nifty treat!

That’s Hamori!



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