Dinner with Fresh & Easy four-cheese fusilli pasta
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
COOKED ROTELLI PASTA (SEMOLINA, DURUM FLOUR, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID), REDUCED FAT MILK, MILD CHEDDAR CHEESE (CULTURED PASTEURIZED MILK, SALT, ENZYMES, ANNATTO), WATER, SHARP CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO), PARMESAN CHEESE (PASTEURIZED PART SKIM COW'S MILK, CHEESE CULTURES,M SALT, ENZYMES), WHEAT FLOUR, UNSALTED BUTTER (CREAM), CANOLA OIL, HAVARTI CHEESE (MILK, CHEESE CULTURES, SALT, MICROBIAL RENNET), SWISS CHEESE (PASTEURIZED CULTURED PART SKIM MILK, SALT, ENZYMES), SALT, SPICE, MUSTARD SEED.
Fresh & Easy, other deli, serving 340 g. Ingredients as printed on the label.
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Cooks as cheese, pasta. Half of it left? Use up the cheese.