Butternut Squash Mac & Cheese with Pumpkin & Cauliflower
Ingredients:
Cooked Elbow Pasta (Elbow Pasta {Durum Wheat Semolina, Niacin, Ferrous Sulfate [Iron], Thiamin Mononitrate, Riboflavin, Folic Acid}, Water), Water, Cauliflower, Reduced Fat Cheddar Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Sea Salt, Vegetable Enzymes, Annatto, Flow Agent: Cellulose Powder to prevent caking), Pumpkin Puree, Coconut Milk (Coconut Extract, Water), Butternut Squash, Cashews, Almonds, Nutritional Yeast (Dried Yeast, Niacin, Pyridoxine Hydrochloride, Thiamin Hydrochloride, Riboflavin, Folic Acid, Cyanocobalamin {B12 produced by natural fermentation – not synthetic or animal source}), Extra Virgin Olive Oil, Garlic, Soluble Corn Fiber, Cornstarch, Potassium Chloride, Garlic Powder, Sea Salt, Expeller Pressed Canola Oil, Black Pepper, Cayenne Pepper, Parsley.
Allergens:
Contains: Milk, Tree Nut (Almond, Cashew, Coconut), Wheat
VEGETARIAN MEAL
Weight: 11 oz
Heating Instructions:
Keep frozen until ready to heat. Remove from outer packaging.
Microwave Oven: Puncture the plastic seal covering the tray several times with a fork. Place tray in microwave oven and heat on high for approximately 4 minutes. Let stand for 2 minutes before serving. (Variations do occur in microwave ovens, so consult your owner’s guide for exact settings and time).
Conventional Oven: Preheat oven to 350F. Puncture the plastic seal covering the tray several times with a fork. Place tray on baking sheet in center of oven. Heat approximately 40 minutes or until hot. Let stand 2 minutes before serving.