Stouffer’s Traditional Macaroni and Cheese 4 x 80 ounces - pouch
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. No artificial flavors. 0 g Trans Fat per serving.
Ingredients
BLANCHED MACARONI PRODUCT (WATER, SEMOLINA, DRIED EGG WHITES), SKIM MILK, WATER, CHEDDAR CHEESE (CULTURED MILK, 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, MONO- AND DIGLYCERIDES, WHEY PROTEIN CONCENTRATE, LACTIC ACID, CALCIUM LACTATE.
Allergens
CONTAINS: EGG, WHEAT, MILK.
| Per 1 cup (225 g) | Daily Value (%) | |
|---|---|---|
| Calories | 310 calories | |
| Total Fat | 15 g | 19 |
| Saturated Fat | 6 g | 30 |
| Trans Fat | 0.0 g | |
| Cholesterol | 30 mg | 10 |
| Sodium | 760 mg | 33 |
| Carbohydrate | 31 g | 11 |
| Dietary Fiber | 1 g | 3 |
| Total Sugars | 3 g | |
| Added Sugars | 0 g | 0 |
| Protein | 13 g | |
| Vitamin D | 0.00 mcg | 0 |
| Calcium | 260 mg | 20 |
| Iron | 0.4 mg | 2 |
| Potassium | 370 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 & quality, read and follow these 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.
BOILING WATER: Place pouch in boiling water; rotate several times during cooking. Carefully remove using tongs. Cook Frozen (0°F) product for 35-40 min./Thawed (40°F or less) product for 20-25 min.
LOW PRESSURE STEAMER 5-7 lb PSI: Place pouch on a perforated steamtable pan. Place in steamer. Carefully remove using tongs. Cook Frozen (0°F) product for 40-45 min./Thawed (40°F or less) product for 20-25 min.
- Product must be cooked to an internal temperature of 165°F. Stir well before checking temperature.
- Hold pouch with insulated rubber gloves or tongs. Cut off one corner of pouch; pour into serving container.
- 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 in Days: 720
| Pack Size | 4x80 oz. |
|---|---|
| Pack Yield | 80 oz (5 lbs) |
| Case Yield | 320 oz (20 lb) |
| Servings Per Case | 40 |
| Net Weight | 20 lbs |
| Gross Weight | 21.5 lbs |
| Case Height | 3.9 in |
| Case Width | 13.2 in |
| Case Length | 17.2 in |
| Case Cube | 0.512 ft3 |
| Cases Per Layer | 8 |
| Layers Per Pallet | 13 |
| Total Cases Per Pallet | 104 |
Suggestions
Top with a breadcrumb-Parmesan Cheese mixture before baking. Stir in a variety of ingredients separately or in combination: broccoli florets, diced tomatoes, peas, bell peppers, chili peppers, diced ham, or cooked chicken or beef pieces. 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 (225 g) |
|---|---|
| Purchase Unit | 4 x 80 oz. |
| Servings Per Purchase Unit | 40 |
| Purchase Units Per 100 Servings | 2.5 cases |
