white cheddar mac bowl

Andean Elbow Pasta (Rice and Quinoa Flour), Whole Milk (Vitamin D3), White Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Potato Starch, Corn Starch, Powdered Cellulose [added to prevent caking]), Cauliflower Water, Sea Salt, Nutritional Yeast, Vegan Seasoning (Yeast Extract, Salt, Dried Onion, Sunflower Oil, Dried Carrot, Natural Flavor, Dried Garlic, Spice), Modified Food Starch, Quinoa Flour, Onion Powder, Dijon Mustard (Distilled Vinegar, Water, Mustard Seed, Sea Salt, White Wine, Citric Acid, Turmeric, Spices), Garlic Powder, White Pepper.

For best results, keep frozen until ready to cook. Product should be cooked thoroughly to at least 165°F. Refrigerate any leftover product. Do not refreeze.


Microwave on high for 1.5 minutes, then peel back film and stir. Re-cover with film and microwave for an additional 2 minutes, or until product is cooked.
Carefully remove from microwave, using caution to avoid HOT STEAM that may escape.
Let bowl rest for 1 minute, then remove the self-venting film, stir thoroughly, and enjoy!