1 box of Annie’s White Cheddar and Shells Mac and Cheese

2 Tablespoons of Butter

3 Tablespoons of Milk (whichever kind you gots)

1/2 a Bag of Frozen Peas and Carrots

Start your water heating up, and add some salt to it. Put in the noodles and start a timer for 9 minutes. When the water starts boiling again, pour in the half bag of frozen peas and carrots. When the timer goes off, pour the pot into a strainer. Give the strainer a bit of a shake and toss to get the excess water out, and then leave it sit in the sink while you make the sauce. Put the butter in the pan and git er all melted and such. If you are impatient like me you can chop it up and turn the burner back on to speed up the process, just be sure to turn the burner back off once the butter is all melted. Add the 3 tablespoons of milk, and then the powdered cheese packet. Stir it all up and make sure to remove all the chunks. I usually just whisk it with a fork. Once the chunks are all gone, pour the noodles and veggies back in and mix it up. Congrats, you did it!

So, I know what you are probably thinking, “Man, this guy must be white and live in a trailer house.” Well, if you are probably thinking that, you are probably right. I enjoy many white trash delicacies, and this may be among the top of them. Now, there are a few things to keep in mind about this recipe. you can really use any mac and cheese, however, Annie’s White Cheddar and Shells is the most superior mac and cheese that comes in a box. That is objective fact, so don’t even try to argue with me about it. You can also use any frozen mixed veggies, broccoli is pretty good, you just have to make sure you get the baby florets. And lastly, the most daring among us will be tempted to try adding extra cheese to this recipe. I can assure you that this is not a bad idea, just know that it does not need it, and if you start down that path it will be difficult to come back.

Date Created: 21 Nov 24