Annie’s Organic Macaroni and Cheese Three Ways

Parents know how handy it is to have boxed mac and cheese in the pantry to pull together a kid-friendly dinner in a flash. It might be a staple for busy weeknights, but there’s a lot more you can do with this family favorite! So make a batch of Annie’s Organic Mac and Cheese (made with cheese from grass-fed cows) and try one of these three delicious ways to liven up pasta night.

Annie’s Mac and Cheese Spicy Cheddar Waffles

Yield: 4 servings
Active Time: 20 minutes
Total Time: 35 minutes

Ingredients

1 (6-ounce) box Annie’s Organic Grass Fed Classic Mild Cheddar Macaroni & Cheese
1 egg
1 jalapeno, seeded and diced
¾ cup cheddar cheese, grated
⅓ cup panko bread crumbs
1 teaspoon garlic powder
½ teaspoon sea salt
¼ teaspoon black pepper

Instructions

Cook mac and cheese according to package instructions. Let cool.
In a large bowl, whisk egg. Add cooled mac and cheese, jalapeno, cheddar cheese, bread crumbs, garlic powder, salt, and pepper; stir until combined.

Place waffle maker on medium-high heat and spray generously with cooking spray. Press mac and cheese mixture into waffle maker, evenly covering the entire bottom. Close lid and cook for 5 minutes on each side. Remove from waffle griddle and let cool 1 minute before serving.

Annie’s Mac and Cheese Stuffed Chicken Breast

Yield: 4 servings
Active Time: 25 minutes
Total Time: 37 minutes

Ingredients

For the chicken
4 (6-ounce) boneless, skinless chicken breasts
1 (6-ounce) box Annie’s Organic Grass Fed Classic Mild Cheddar Macaroni & Cheese
1 large zucchini, grated on large holes of box grater
½ cup cheddar cheese, shredded
½ teaspoon sea salt
½ teaspoon black pepper

For the topping
1 cup panko bread crumbs
¼ cup unsalted butter, softened
¼ cup grated parmesan cheese
1 teaspoon dried oregano
½ teaspoon garlic powder

Instructions

Make the mac and cheese
Preheat oven to 400 degrees and line a sheet tray with parchment paper.

Cook mac and cheese according to package instructions. When the pasta is finished cooking, add zucchini. Let cool before adding the cheddar cheese. (If making a day ahead, place in refrigerator to chill.)

In thickest side of each chicken breast, Cut a 3-inch-long pocket into the thickest side of each chicken breast, but don’t cut through to the opposite side. Stuff each breast with ¼ cup of mac and cheese and secure with a toothpick. (Save remaining mac and cheese for a snack!) Place chicken on a sheet tray, then sprinkle with salt and pepper.

Make the topping
In a small bowl, add panko, butter, oregano, parmesan, and garlic powder; mix with a fork until combined. Sprinkle evenly over the each breast, and gently press with your fingers to help secure the topping to the chicken.

Bake for 10 to 12 minutes or until chicken juices run clear and breast is lightly golden brown.

Baked Mac and Cheese Balls

Yield: 13 to 14 balls
Active Time: 25 minutes
Total Time: 2 hours and 35 minutes

Ingredients

1 (6-ounce) box Annie’s Organic Grass Fed Classic Mild Cheddar Macaroni & Cheese
½ cup shredded cheddar cheese
½ cup all-purpose flour
½ cup panko breadcrumbs
2 eggs
2 tablespoons water
½ teaspoon sea salt
1 teaspoon black pepper
½ teaspoon garlic powder
Non-stick cooking spray

Instructions

Prepare mac and cheese according to package directions, but reduce the milk to 1 tablespoon. Let cool completely. (If making a day ahead, place in refrigerator to chill.)

Place mac and cheese in a large bowl and add shredded cheese; mix until combined. Using a scooper, pack a heaping tablespoon of mac and cheese into your palm. Place each ball on a sheet tray and press down slightly. Freeze at least 2 hours or overnight.

Preheat oven to 425 degrees. Lightly coat a sheet pan with non-stick cooking spray.

Set out three small bowls. In the first bowl, beat the eggs with water, ½ teaspoon salt and ½ teaspoon black pepper. In the second bowl, add flour, garlic powder, ½ teaspoon salt, and ½ teaspoon black pepper. In the third bowl, add panko breadcrumbs.

Dip one mac ball into the egg wash, then dip it into the flour. Shake off any excess flour, then dip again in egg wash and roll around in the panko until fully coated. Place on greased sheet pan. Repeat with remaining balls. Bake for about 12 to 15 minutes, or until golden and crispy.

Recipes by: Angela Gaines