Dinner with Tillamook classic cheddar jumbo macaroni in a creamy sauce of aged medium and sharp cheddar topped with more cheese and the crunch of crushed pretzel and herbs mac & cheese, classic cheddar
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, MEDIUM CHEDDAR, MONTEREY JACK AND SHARP CHEDDAR CHEESE BLEND (CULTURED MILK, SALT, ENZYMES, ANNATTO [COLOR]), WATER, ROUX (WHEAT FLOUR, CREAM, SALT), PRETZELS (ENRICHED WHEAT FLOUR [FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALT, SALT, SOYBEAN OIL), CONTAINS 2% OR LESS OF: BUTTER (CREAM, SALT), SALT, RED WINE VINEGAR, GARLIC POWDER, SPICES, PAPRIKA, ONION POWDER.
Tillamook, frozen dinners & entrees, 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.