Rifling through the cabinets for a meal to make for dinner, a familiar purple box catches my eye. Annie’s White Cheddar Macaroni and Cheese Shells call my name, entrancing me, guiding my hands to the pot on the stove, willing me to prepare a boiling bath just for them. The dry shells cascade eagerly into the bubbling liquid, bobbing above and below the surface. I set a timer and wait in anticipation as the shells begin to soften, losing their crunch and gaining a chewy, glutenous consistency. Still steaming, the shells sit in a strainer while I prepare their sauce. Tearing the packet, I watch as the mysterious white powder dusts the countertop. When combined with butter and milk, a cheesy, creamy sauce forms, ready for the shells to create the final product. Finally mixing the dish together, I am rewarded with a heavenly mixture of cheese, pasta, and mysterious processed products. I will admit, I have finished the entire box on my own on multiple occasions. However, I do not recommend this method, especially as someone who is lactose intolerant. As I finally taste my cheesy creation, I am reminded why Annie’s White Cheddar Macaroni and Cheese Shells remain my number one at-home pasta brand; they are simply the best.
