Organic Pasta (organic Wheat Flour, Organic Whole Grain Wheat Flour), Cheddar, Monterey Jack, And Parmesan Cheeses (cultured Pasteurized Milk, Salt, Non-animal Enzymes), Corn Starch, Nonfat Milk, Butter (pasteurized Cream, Salt), Whey, Salt, Ricotta Cheese (whey Butter [pasteurized Cream, Salt], Nonfat Milk, Lactic Acid, Salt), Cultured Pasteurized Whole Milk, Sodium Phosphate, Annatto Extract (for Color), Onion Powder, White Pepper, Silicon Dioxide (for Anticaking).
Annie's Way In 10 Minutes: 1. Boil: 6 cups water in a medium saucepan. 2. Stir In: pasta, bring to boil. Cook 8-10 minutes, or until done, stirring occasionally. 3. Drain Pasta: in colander. While pasta a draining. 4. Add: 1/2 cup lowfat milk to the warm saucepan. (Optional: Add 2 tbsp unsalted butter for richer flavor). 5. Sprinkle: cheese over milk; stir to combine. 6. Add: cooked pasta back to saucepan and stir well. Enjoy! Annie's Suggestions: For a richer flavor, add 2 tbsp unsalted butter. For a creamy, tangy version, replace milk with 1/2 cup lowfat yogurt. Store in a cool, dry place.
Always refer to the actual package for the most accurate information
|Serving Size 2.20 oz|
|Servings Per Container About 2.5|
|Amount Per Serving|
|Calories 230||Calories From Fat 40|
|% Daily Value|
|Total Fat 4.5g||7%|
Saturated Fat 2.5g
Trans Fat 0g
|Total Carbohydrate 40g||13%|
Dietary Fiber 2g
|% Daily Values are based on a 2,000 calorie diet|