White Cheddar Macaroni & Cheese

28156

4 x 1.81 kg

Our decadent White Cheddar Macaroni and Cheese is crafted with premium ingredients like creamy white cheddar cheese and cavatappi pasta – perfect for any dining occasion and delivering on a high quality, “craveable” item.

Versatile item – can be served in its original state or elevated by stirring in additional ingredients
Fully prepared for consistent taste and appearance every time
Saves time and labour – product can be directly cooked in the pouch
4 lb pouches are in ready-to-cook format – allows for strong performance of the cavatappi noodles

Request a Sample

PDF

Nutrition Facts

Per 100 g

Calories 163.7

Total Fat 9.7 g 0%

Saturated Fat 6.7 g 0%

+ Trans Fat 0.4 g

Cholesterol 35.1 mg 0%

Sodium 445 mg 0%

Total Carbohydrate 12.7 g 0%

Sugars 0.3 g 0%

Dietary Fibre 0.9 g 0%

Protein 6.4 g 0%

Potassium 47.6 mg 0%

Calcium 129.9 mg 0%

Iron 0.4 mg 0%

Phosphorus 189 mg 0%

*5% or less is a little. 15% or more is a lot.

Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.

Source of Calcium

Source of Fibre

Source of Iron

Water, Processed cheese food (milk, water, cream, sodium phosphate, bacterial culture, salt, enzymes), Macaroni (coarse wheat flour, egg white), Cream, Cheddar and parmesan cheese (milk, bacterial culture, salt, microbial enzyme), Modified corn starch, Butter, Pork gelatin, Salt, Dijon mustard (vinegar, water, mustard seed, salt, white wine, citric acid, tartaric acid, spice), Disodium phosphate, Lactic acid.

Boil-in-Pouch Method

Frozen or Thawed Product

Immerse pouch in boiling water.
Cook product until 82°C (180°F).
Using a serving utensil or insulated gloves, carefully grasp and remove from water.
Open pouch: Make a cut with a knife near the top of the pouch. Carefully pour product into steam table insert or holding kettle.

Thaw, Pour & Heat Method

Thawed* Product to -3-0°C (26-32°F) (24-48 hr)

Open pouch: Make a cut with a knife near the top of the pouch. Pour product into heating container.
Cook product until 82°C (180°F), stirring occasionally.
Transfer to steam table or holding kettle.

*For quicker preparation, place in cooler 2-4°C (35-40°F) for maximum of 5 days.