Annie's Homegrown Classic Macaroni & Cheese, 6-Ounce (Pack of 12)

The taste is very good with a rich cheddar flavor that kids and adults can both enjoy. The organic pasta has a pleasant texture, cooks evenly, and the cheese sauce mixes smoothly. The quality is consistent, the 6 oz portion size is convenient, and the 12-pack offers excellent value for money. Easy to prepare, good for quick meals, and a reliable pantry staple. FRESH DURABLE

Growing up Kraft mac and cheese in the box was my go to comfort food. Filling, easy to make, loved the taste. Throughout my adult life I would indulge the memories, and make a quick and easy meal, once in a while. Lately, though, I noticed Kraft was just not the same. Pasty, starchy. not like I remember. Noticed others online said the same thing. Read others reviews and tried Annie’s, and now there is no going back. Everything I liked about Kraft, only better. Higher quality, better flavor, less starch.

This is a great alternative to a different yellow Mac and cheese, I find buying it in the bulk pack is great value compared to individual boxes. It’s kids approved and makes a great side dish. The cheese clings to the noodles nicely!

Absolutely love Annie's macaroni and cheese. Its amazing how fast this stuff has taken over the market... it tastes 10x better than her competitors! This version has a mild cheddar cheese taste and goes perfect with some kielbasa, green peas, carrots, green beans, and corn. Easy recipe for the whole family, here ya go! --1. Bring water to boil on HIGH, throw in the noodles, and turn the heat down to MEDIUM-HIGH (less chance it will over-boil)2. While the noodles are boiling, cut up some kielbasa into small round shapes and fry it in a pan with just a little bit of oil (add some salt, pepper, turmeric, and thyme) for 5-7 minutes.3. Add some frozen carrots and green beans, cook for another 3-5 minutes.4. Add some frozen green peas and corn and cook for another 3-5 minutes.5. By now you should have finished cooking the noodles, so remove them from the heat and strain them into the sink - don't do anything else to the noodles (you want the noodles to sit there in the sink and dry for a bit to get some stickiness to them... the stickier they are, the better the sauce will stick to the noodles -- don't add oil!!)6. In the same pot you boiled the noodles, add the cheese powder and the butter... stir it up for a little bit first, so that it clumps together, then add the milk and stir until creamy (doing the cheese and butter first ensures that it will blend easier without clumps).7. Then pour your noodles into the pot and stir to get them coated in the cheese.8. Lastly pour your noodles into the pan to mix with the meat and veggies.9. Serve with some homemade garlic toast (just spread some butter on a piece of bread, put a little garlic powder on top, and toast in the oven on BROIL for a couple minutes).10. EAT!! Maaaaan, its good aint it?!

My husband really likes these. No dye