Stouffer’s Macaroni and Cheese 4 x 98 ounces Tray
Tender, freshly made elbow macaroni made from durum semolina wheat blended with creamy, sharp Cheddar cheese and a hint of sea salt.
No preservatives. Freshly made pasta. Made with sea salt. 100% real cheese. An excellent source of Calcium.
View our Fried Mac and cheese Sticks recipe video
Ingredients
BLANCHED MACARONI PRODUCT (WATER, SEMOLINA, EGG WHITES), SKIM MILK, WATER, CHEDDAR CHEESE (MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO COLOR), CHEDDAR CLUB CHEESE (CHEDDAR CHEESE [CULTURED MILK, SALT, ENZYMES], WATER, SALT, ANNATTO COLOR), SOYBEAN OIL, 2% OR LESS OF BLEACHED WHEAT FLOUR, MODIFIED CORNSTARCH, SEA SALT, POTASSIUM CHLORIDE, WHEY PROTEIN CONCENTRATE, WHEY, MONO- AND DIGLYCERIDES, LACTIC ACID, CALCIUM LACTATE.
Allergens
CONTAINS: EGG, WHEAT, MILK INGREDIENTS.
| Per 1 cup (228 g) | Daily Value (%) | |
|---|---|---|
| Calories | 310 calories | |
| Total Fat | 14 g | 18 |
| Saturated Fat | 6 g | 30 |
| Trans Fat | 0.0 g | |
| Cholesterol | 25 mg | 8 |
| Sodium | 870 mg | 38 |
| Carbohydrate | 32 g | 12 |
| Dietary Fiber | 1 g | 3 |
| Total Sugars | 3 g | |
| Added Sugars | 0 g | 0 |
| Protein | 13 g | |
| Vitamin D | 0.0 mcg | 0 |
| Calcium | 240 mg | 15 |
| Iron | 0.4 mg | 2 |
| Potassium | 350 mg | 6 |
% daily values are based on a 2000 calorie diet
*Please refer to the product label for the most accurate nutrition, ingredient, and allergen information. Product label may be found on corrugate box or on an insert inside the box.
Preparation
For Food Safety and Quality follow cooking instructions: Cook product to internal temperature of 165°F. Cooking time may vary based on equipment and quantity cooked in equipment. Check for doneness using thermometer.
CONVECTION OVEN 350°F Preheated: Dome lid away from product crimping tightly over tray edges. Place tray on a baking sheet. Stir halfway through cooking; replace lid. Cook Frozen (0°F) product for 1 hour and 15-20 min./Thawed (40°F or less) product for 55-60 min.
CONVENTIONAL OVEN 400°F Preheated: Dome lid away from product crimping tightly over tray edges. Place tray on a baking sheet. Stir halfway through cooking; replace lid. Cook Frozen (0°F) product for 1 hour and 35-40 min./Thawed (40°F or less) product for 1 hour and 15-20 min.
COMBI OVEN 350°F Full Fan Preheated: Do not loosen lid. Place tray on a baking sheet. Stir halfway through cooking; replace lid. Cook Frozen (0°F) product 35-40 min./Thawed (40°F or less) product 20-25 min.
MICROWAVE OVEN 1100 WATT: Cook loosely covered in a microwave-safe dish; stir. Cook 8 oz Thawed (40°F or less) product High Power 1 1/2 - 1 3/4 min.
- For a creamier product, cook with lid on.
- For a baked golden brown appearance, remove lid during last 15-20 minutes.
- If thawing, product must be thawed under refrigeration (40°F) for no more than 48 hours prior to cooking. DO NOT REFREEZE.
For food safety and quality, follow cooking instructions. Cook product to an internal temperature of 165° F. Not processed to control microbiological hazards.
Storage
- Storage Temperature: Frozen < 32°F
- Shelf life 720 days
| Pack Size | 4 x 98 oz. |
|---|---|
| Pack Yield | 98 oz |
| Case Yield | 392 oz (24.5 lb) |
| Servings Per Case | 48 |
| Net Weight | 24.516 lbs |
| Gross Weight | 25.9 lbs |
| Case Height | 4.7 in |
| Case Width | 13.2 in |
| Case Length | 20.8 in |
| Case Cube | 0.747 ft3 |
| Cases Per Layer | 7 |
| Layers Per Pallet | 13 |
| Total Cases Per Pallet | 91 |
Suggestions
Top with a breadcrumb-Parmesan Cheese mixture before baking. Or, for a south-of-the-border flavor, mix in chopped tomatoes, green bell peppers, jalapeño peppers and onions, ground cumin, and chili powder. Top with shredded Monterey Jack Cheese.
| Serving Size | 1 cup |
|---|---|
| Purchase Unit | 4 x 98 oz. |
| Servings Per Purchase Unit | 48 |
| Purchase Units Per 100 Servings | 2.1 cases |
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