ENRICHED MACARONI* (WHEAT FLOUR, NIACIN, FERROUS SULFATE [IRON], THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CHEESE SAUCE MIX* (MODIFIED FOOD STARCH, CHEDDAR AND BLUE CHEESES* [PASTEURIZED MILK, SALT, CHEESE CULTURE, ENZYMES], MILK PROTEIN ISOLATE, INULIN, MALTODEXTRIN, NONFAT MILK*, WHEY*, BUTTER* AND CREAM* [CREAM, TOCOPEROLS, ASCORBYL PALMITATE {FOR FRESHNESS}], WHOLE MILK*, NATURAL FLAVORS, MILKFAT POWDER (CREAM, NONFAT MILK), ACETYLATED MONOGLYCERIDES, DEXTROSE, SALT, WHEY PROTEIN CONCENTRATE, SILICON DIOXIDE, CONTAINS LESS THAN 2% OF: BUTTERMILK*, CANOLA AND SOYBEAN OILS, DRIED TORULA YEAST, YEAST EXTRACT, CITRIC ACID, LACTIC ACID, ANNATTO EXTRACT [COLOR], TURMERIC [COLOR], EXTRACTIVES OF PAPRIKA [COLOR], MEDIUM CHAIN TRIGLYCERIDES, TETRASODIUM PYROPHOSPHATE, DIPOTASSIUM PHOSPHATE, DISODIUM PHOSPHATE, POTASSIUM CHLORIDE, POTASSIUM CARBONATE, SODIUM CARBONATE, SODIUM PHOSPHATES). *DRIED

CONTAINS MILK AND WHEAT

Microwave(1100 watts)

1. Remove lid and cheese sauce packet. (NOTE: You will see white cheese sauce mix in cup with macaroni.)
2. Add 5 oz room temperature water to fill line inside cup (approx. 1 3/8" from rim). Stir well.
3. Microwave uncovered on HIGH (100% power) for 1 minute and 30 seconds or until water comes to a rapid boil without boiling over. Microwave ovens vary; heating time and power may need to be adjusted.
4. Remove from microwave. DO NOT DRAIN (excess liquid is needed to make cheese sauce). Add contents of cheese sauce packet into cup. Stir well.
5. Cover tightly (e.g. with aluminum foil or a plate) and let stand 5 minutes or until macaroni is tender.
6. Remove cover, stir again and enjoy.