Annie's Shells & White Cheddar is already relatively clean with organic pasta and real cheese, but contains sodium phosphate (emulsifier) and silicon dioxide (anti-caking agent). This DIY version eliminates all additives while using fresher, more nutritious ingredients like block cheddar and organic milk powder.
Based on: Shells & White Cheddar
· Makes approximately 20 servings
· Serving: 71g (about 1 cup prepared)
Why This Recipe is Seed Oil Free
Commercial Shells & White Cheddar from Annie's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic pasta shells
900g (about 2 lbs) · Jovial Organic Brown Rice Shells or De Cecco Organic Whole Wheat Shells
Primary carbohydrate base that provides the pasta component and bulk of the dish
Organic sharp cheddar cheese
340g (12 oz block, grated) · Organic Valley Sharp Cheddar Block
Main flavor component providing the characteristic sharp cheddar taste and protein
Organic whole milk powder
120g (about 1 cup) · Organic Valley Whole Milk Powder
Provides creaminess and dairy richness when reconstituted, replacing nonfat milk
Organic butter
60g (4 tablespoons) · Kerrygold Grass-Fed Butter or Organic Valley Butter
Adds richness and helps create smooth cheese sauce texture
Real sea salt
25g (about 5 teaspoons) · Redmond Real Salt
Enhances flavor and replaces the added salt in the original formula
Organic whey protein powder
45g (about 1.5 scoops) · Garden of Life Raw Organic Whey
Replicates the whey component for protein content and authentic dairy flavor
Instructions
Step 1. Grate the 340g organic cheddar cheese block using the fine holes of a box grater. Set aside 280g for the cheese powder blend and reserve 60g for final mixing. Freshly grated cheese melts better than pre-shredded and contains no anti-caking agents.
Step 2. In a food processor, pulse the 280g grated cheddar cheese until it becomes a fine powder, about 2-3 minutes. Add the 120g milk powder, 45g whey protein powder, and 25g real salt. Process for another 1-2 minutes until completely combined and powdery. This creates your cheese sauce base.
Step 3. Store the cheese powder mixture in an airtight glass container. This powder concentrate can be stored in the refrigerator for up to 3 months or frozen for 6 months. The natural oils from the fresh cheese may cause slight clumping, which is normal.
Step 4. To prepare one serving: Cook 45g (about 1/2 cup) organic pasta shells according to package directions until al dente. Reserve 1/4 cup pasta water before draining. The starch in pasta water helps bind the cheese sauce.
Step 5. While pasta is hot, immediately stir in 26g (about 3 tablespoons) of the cheese powder mixture and 3g (1/2 tablespoon) butter. Add pasta water gradually, 1 tablespoon at a time, stirring constantly until creamy. The residual heat will activate the cheese and milk powders to create a smooth sauce.
Step 6. Fold in 3g of the reserved fresh grated cheddar for texture and extra flavor. Serve immediately while hot. If sauce seems too thick, add more pasta water; if too thin, add more cheese powder mixture.
Storage
Store cheese powder mixture in refrigerator up to 3 months in airtight container. Prepared servings should be eaten immediately for best texture. Leftover cooked pasta can be reheated with a splash of milk or pasta water.
Cost Comparison
Cost per serving (homemade)$0.79
Cost per serving (store-bought)$1.25
Savings37%
Higher upfront investment for quality organic ingredients, but significant per-serving savings long-term. The whey protein and milk powder last for many batches, improving economics over time.