The following post is sponsored by Annie’s Homegrown.
Happy FRIDAY! I can’t believe I haven’t checked in with y’all since Tuesday. This week has been incredibly busy, but I can’t complain. Everything I’ve been doing has been pretty exciting in my boring little world. I wish I could elaborate right now, but I’m working towards something that honestly may not even happen. So that could potentially be pretty embarrassing, you know? It really is killing me not to discuss it all with you guys, though, because I feel like I get on here and tell you all my secrets on the reg. Soon enough, I suppose!
Until then, I can share one small secret with you: on busy nights I turn straight to some boxed deliciousness. Annie’s Homegrown is my go-to when I’m struggling to come up with meal ideas, because it’s tasty, wholesome, and no one in my family turns down macaroni and cheese. No one. I typically buy the huge variety box of Mac and Cheese from Costco. If you shop there, that should be one of your most important purchases, y’all.
Obviously, I was extremely grateful to receive a fun little care package from one of my favorite brands. It included a t-shirt, a reusable grocery bag, lip balm, macaroni and cheese, and snacks. My toddler ate all the Bunnies first. He didn’t share.
One of my favorite parts about cooking with Annie’s is coming up with a million different boxed macaroni and cheese recipes. I tend to try to sneak some veggies in there when I’m making it for my son, but I get a little more creative when I make it for the adults in the house. I recently turned my Annie’s Shells and Real Aged Cheddar into Creamy Chipotle Mac and Cheese. It was pretty awesome, if I do say so myself.
Creamy Chipotle Mac and Cheese
- 2 boxes of Annie’s Shells and Real Aged Cheddar
- 6 tablespoons + 1/2 cup of milk (or to desired consistency)
- 4 ounces shredded Monterrey Jack
- 3 chopped chipotle peppers in adobo sauce
- 1/2 tablespoon of chopped cilantro (or to taste)
- toppings: tomatoes, avocado, sour cream, etc.
- Prepare the pasta according to directions.
- Stir in Monterrey Jack and extra milk until desired consistency is reached.
- Add chipotle peppers and cilantro.
- Serve immediately with toppings of choice.
I was pleasantly surprised by how well this turned out, because I threw it together totally last minute. I’m thinking I’ll stray from the typical broccoli + cheese I usually add in more often!
So, yeah. I’m proud to be a part of Team Annie’s. (<-Follow that link if you’d like to join the crew, too!) On top of helping me create some flat out delicious dinners, they’re also allowing me to spread the Annie’s love through a giveaway.
The winner will receive 3 boxes of Mac and Cheese, 2 boxes of Annie’s Snacks, Coupons, a Chino Bag, and a Team Annie’s Spork. Enter via the Rafflecopter below:
Good luck and I hope you have a great weekend! I’m hoping to be back to regular blogging next week, but I’ll just have to wait and see. See y’all soon!
#Spon: I’m required to disclose a relationship between my blog and Annie’s Homegrown. This could include Annie’s providing me with content, product, access or other forms of payment.