FAN RECIPE: HARVEST MAC AND CHEESE
- 1 Box Annie's Shells and Cheddar
- 2 Tablespoons Low Fat Sour Cream
- 1 Cup White Corn (cooked and off the cob)
- 4 Heirloom Tomatoes
- 2 Pieces Whole Wheat Bread
- Annie's Roasted Garlic Extra Virgin Olive Oil
Bring water to a boil in a medium sauce pan. Cut the tops off the the tomatoes and use a spoon to scoop out the centers. Place upside down on a paper towel to drain excess water. Once boiling, add salt to the water along with the shell pasta. Cook to al dente. Combine cheese sauce mix and sour cream in a mixing bowl. Drain the pasta and add to the cheese mix along with the corn. Mix to combine.
Place the tomatoes into a 9x9 baking dish. Fill evenly with the pasta mixture.
Put the bread into a food processor and pulse until crumbs.
Sprinkle bread crumbs evenly over the tomatoes and drizzle with oil.
Cook in a preheated 350 degree oven for 15-20 minutes or until the tomatoes are soft and the topping is golden.