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Annie's Homegrown Rice Shell Pasta & Creamy White Cheddar -- 6 oz


Annie's Homegrown Rice Shell Pasta & Creamy White Cheddar
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Annie's Homegrown Rice Shell Pasta & Creamy White Cheddar -- 6 oz

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Annie's Homegrown Rice Shell Pasta & Creamy White Cheddar Description

  • Gluten Free
  • Made With Real Cheese
  • Made with Goodness!
  • No artificial Flavors, Snythetic Colors or Preservatives
  • 7g Protein
  • Cheese From Cows not Treated with rBST

Annie created Shells & Cheddar (as we call it here) in her kitchen when she realized there was no all-natural, white cheddar macaroni & cheese on the market. She came up with a totally delicious product that is made with real white cheddar cheese and shell shaped pasta. Now it comes in a gluten free version!


Directions

1) Boil: 6 cups water in a medium saucepan.
2) Stir in: pasta, bring to boil. Cook 8-10 minutes, or until done, stirring occasionally.
3) Drain Pasta: in colander. While pasta is draining...

4) Add: 3 tbsp lowfat milk to the warm saucepan. (Optional: Add 2 tbsp unsalted butter for richer flavor)

5) Sprinkle: Cheese over milk; stir to combine.

6) Add: Cooked pasta back to saucepan and stir well. Enjoy!

Free Of
Artificial Flavors, Synthetic Colors or Preservatives, Gluten.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 3 oz (85 g)
Servings per Container: About 2
Amount Per Serving% Daily Value
Calories300
Calories from Fat35
Total Fat4 g6%
   Saturated Fat2.5 g12%
   Trans Fat0 g
Cholesterol10 mg4%
Sodium490 mg20%
Total Carbohydrate59 g20%
   Dietary Fiber <1g04%
   Sugars4 g
Protein7 g10%
Vitamin A02%
Vitamin C00%
Calcium010%
Iron02%
Other Ingredients: RICE PASTA (WHITE RICE FLOUR, BROWN RICE FLOUR), DRIED CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, NON-ANIMAL ENZYMES), WHEY, BUTTER, NONFAT MILK, SALT, SODIUM PHOSPHATE, SILICON DIOXIDE (FOR ANTICAKING).
Warnings

Contains Milk Ingredients.

 

The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Turmeric Butternut Squash Mac & Cheese

Skip the box tonight – instead, try this easy mac and cheese from scratch. This autumn-inspired dish is a great way to incorporate a fall veggie into a family-favorite meal. Butternut squash transforms ordinary mac and cheese from dull to delish with a creamy, bold flavor. Plus, the addition of turmeric gives this meal a superfood twist. Dig in!

Top View of Butternut Squash and Turmeric Mac and Cheese Bowls | Vitacost Blog

Ingredients
2 cups elbow macaroni
1 white onion, chopped
1 small butternut squash, cut into cubes
1 Tbsp. grassfed butter
1/2 Tbsp. turmeric powder
2 garlic cloves, minced
1 small shallot, minced
4 cups chicken broth
2/3 cup Gruyere cheese, shredded
1 sprig rosemary
Salt and pepper, to taste

Directions

1. Cook macaroni according to package directions; drain and set aside.

2. In skillet, heat a little olive oil over medium heat. Add onions, garlic and shallot; sauté for 10 to 15 minutes. Add butternut squash, broth, a little of the rosemary, salt and pepper. Bring to a boil and cook for 5 to 7 minutes or until squash is fork tender.

3. Transfer mixture to blender, reserving some of the broth. Begin to blend in the squash in 30-second intervals. (Note: Only add a little broth if needed for the right consistency.)

4. In large pot, combine cooked macaroni with butternut squash puree, turmeric powder, butter, shredded cheese, salt and pepper. Stir all of the contents until cheese is melted. 

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