Dinner with Tillamook cheddar & hatch chile mac & cheese jumbo macaroni in a creamy sauce of aged sharp white cheddar and jack cheeses topped with more cheese, hatch green chiles and crispy cornbread crumbles, cheddar & hatch chile
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
COOKED ENRICHED MACARONI (WHEAT SEMOLINA, NIACIN, FERROUS SULFATE (IRON], THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WHOLE MILK, MONTEREY JACK AND SHARP WHITE CHEDDAR CHEESE BLEND (CULTURED PASTUERIZED MILK, SALT, ENZYMES), WATER, ROUX (WHEAT FLOUR, CREAM, SALT), CORNBREAD (UNBLEACHED ENRICHED FLOUR [WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CORN GRITS, SUGAR, YEAST, 2% OR LESS OF PALM OIL, SEA SALT, EXTRACTIVES OF TURMERIC AND ANNATTO [COLOR], ENZYMES), HATCH GREEN CHILE, POBLANO PEPPERS, SALT, SPICE.
Tillamook, pasta dinners, serving 227 GRM, package 22 oz/1.38 lbs/624 g. Ingredients as printed on the label.
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Cooks as cheddar, macaroni, mac and cheese. Half of it left? Use up the cheddar.