Vermont white cheddar mac & cheese

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Marie Callender's Vermont White Cheddar Mac & CheeseCooked Enriched Pasta (Water, Durum Wheat Semolina, Niacin, Ferrous Sulfate {Iron}, Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Cream, Vermont White Cheddar Cheese (Cheddar Cheese [Pasteurized Milk, Cheese Culture, Salt, Enzymes], Potato Starch, Powdered Cellulose [To Prevent Caking], Natamycin [A Natural Mold Inhibitor]), Contains 2% or less of: Parmesan Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Modified Corn Starch, Salt, Sodium Phosphates, Datem, Mono- and Diglycerides, Spice.Marie Callender's Vermont White Cheddar Mac & Cheese. New! From my kitchen to yours Since 1948. Tender pasta shells in a creamy Vermont white cheddar cheese sauce. Made with aged cheddar cheese. Per meal. 340 Calories. 12g sat. fat, 60% DV. 730mg sodium, 30% DV. 1g sugars. Directions Keep frozen. Must be cooked thoroughly.For food safety and quality: Keep frozen. Do not thaw.Microwave directions developed with 1100-watt microwave ovens.Appliances vary. Adjust cooking times as needed.Food must be cooked thoroughly to 165 degrees F. Read and follow these cooking directions. Microwave oven: Cook only one at a time.1. Slit film to vent.2. Microwave on high 3 minutes.3. Stir and replace film.4. Microwave an additional 2 to 2 1/2 minutes.5. Check that food is cooked thoroughly.Careful, it's hot!Let stand 2 minutes; stir and enjoy!Conventional oven: Do not prepare in toaster oven.Preheat oven to 350 degrees F. Slit film to vent. Cook on baking sheet in center of oven 40 to 45 minutes. Check that food is cooked thoroughly. Careful, it's hot! Let stand 2 minutes; stir and enjoy!. Warnings Contains: Milk, wheat.

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