Pros: Quick and easy, tasty, organic
Cons: Cheesy stuff sometimes clumps
I can't remember the first time I had Annie's shells and cheese exactly...but it's always been delicious.
Of the various kinds of mac and cheese, I've had the shells and white cheddar, the whole wheat shells and white cheddar, the shells and real aged cheddar, and the peace pasta.
I would have to say, my favorites of those are the shells and white cheddar and the peace pasta (who doesn't love noodles in the shape of peace symbols and a box that's all tie-dyed?). I'd pick those two (over the shells and real aged cheddar) as the flavors are a little more mild (the real aged cheddar struck me as a bit much last time I had it...also, the orange color from the "annatto extract for natural color" according to the ingredients list is...well...a bit much). I do like the whole wheat shells for the whole nutrition thing, but as with all whole wheat pasta, the texture is a little grittier.
Things to keep in mind...
1. The cheesy stuff can clump, so it might take you a little while to mix it all in (you might try sprinkling in a bit at a time and mixing that, as opposed to going for the whole package)
2. The cheesy-ness is a tad watery if you use non-fat milk (which I suppose is why they recommend low fat milk or yogurt or perhaps adding 2-4 tbs of butter)
3. Again...a note about the cheesy stuff...it can get sticky and gross if left in the bottom of a pan for a while...ah yes...good ol' messy college days