White Cheddar Mac
with Honey Butter Cornbread | 2-3 Servings
- Eggs
- Milk
- Wheat
- Soy
We’re pairing this rich and creamy mac and cheese—made with shell pasta, white cheddar, and light cream—with our sweet and fluffy cornbread for a delicious meal that’s ready in minutes. All you need to do is heat up the mac and cheese (along with cornbread if desired), and most importantly, dig in and enjoy! *Nutrition values are representative of a 1/2 bundle serving.*
Ingredients
1 unit
White Cheddar Mac & Cheese
(Contains: Eggs, Milk, Wheat)
2 piece
Honey Butter Corn Bread
(Contains: Eggs, Milk, Wheat, Soy)
Nutrition Values
Cooking Steps
Keep frozen or refrigerated until ready to cook.
RECOMMENDED: Bring a medium pot of water to a boil. Place sealed bag into pot; cook for 20 minutes, then carefully remove. (Caution: Bag will be very hot!) Cut one corner of the bag with scissors and pour mac and cheese into serving bowl.
MICROWAVE ALTERNATIVE: Cut one corner of bag; pour mac and cheese into a microwave-safe container. (Do not microwave in cup.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave, stirring halfway through, 5-6 minutes. (Caution: Container and mac and cheese will be very hot!)
Serve with Honey Butter Cornbread on the side. (If desired, preheat oven to 350 degrees. Bake cornbread until warmed, 3-5 minutes.)
