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)
NOODLES IN CHEESE SAUCE RECIPE
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 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!