Dinner with Member's Mark nacho cheese sauce, nacho cheese
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
INGREDIENTS: WATER, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO EXTRACT [COLOR]), VEGETABLE OIL (CONTAINS ONE OR MORE OF THE FOLLOWING: HIGH OLEIC CANOLA OIL, SOYBEAN OIL, MID OLEIC SUNFLOWER OIL), MODIFIED FOOD STARCH, CONTAINS LESS THAN 2% OF SALT, CORN STARCH, JALAPENO PEPPERS, NATURAL FLAVORS, NONFAT DRY MILK, MALTODEXTRIN, DISTILLED VINEGAR, SODIUM PHOSPHATE, TOMATO PASTE, SODIUM HEXAMETAPHOSPHATE, CELLULOSE GUM, DATEM, MONO- AND DIGLYCERIDES, BUTTER OIL, CULTURED CREAM, YEAST EXTRACT, ANNATTO EXTRACT (COLOR), LACTIC ACID, CITRIC ACID, WHEY, PAPRIKA OLEORESIN (COLOR), BLUE CHEESE (MILK, CULTURE, ENZYMES, BLUE MOLD SPORES), XANTHAN GUM.
Member's Mark, ketchup, mustard, bbq & cheese sauce, serving 62 g, package 106 OZ/3.01 kg. Ingredients as printed on the label.
More from Member's Mark
- Member's Mark 3/8" straight cut french fries
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- Member's Mark cheesy garlic bread
- Member's Mark loaded potato skins, cheddar cheese & bacon
- Member's Mark crab rangoon
- Member's Mark bacon mac & cheese bites, applewood smoked
- Member's Mark oven-roasted wings, rotisserie
- Member's Mark angus beef patties with asiago cheese, applewood bacon
Other cheese
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- Sierra Nevada garlic & herb sierra jack cheese, garlic & herbSierra Nevada
- Sierra Nevada habanero sierra jack cheese, habaneroSierra Nevada
- Sierra Nevada traditional sierra jack cheese, traditionalSierra Nevada
- Sierra Nevada garlic & herb jack grass-fed cheese, garlic & herbSierra Nevada
- Sierra Nevada traditional creamy jack cheese, traditionalSierra Nevada
- Sierra Nevada smokehouse creamy jack cheese, smokehouseSierra Nevada
- El Monterey bean & cheese xx large burrito, bean & cheeseEl Monterey
- Delallo romano grated cheese, romanoDelallo
- Belgioioso mascarpone delicious, creamy, spreadable cheese for bagels, toast and tiramisu, mascarponeBelgioioso
Cooks as cheese.