Hy-Vee 

Hy-Vee Original Macaroni & Cheese Dinner 7.25 oz

NET WT 7.25 OZ (206 g)
075450044201
Bioengineered
Features & Benefits
Claims listed within SmartLabel® are either governed by entities such as the USDA, FDA, EPA, etc., or defined by participating brands.

Ingredient Information

Made with real cheese.

No Artificial Flavors

No Synthetic Colors

Certifications

SmartLabel® includes certifications from independent organizations that have meaningful and consistent standards for product composition, environmental protection and/or social justice.

GMO Disclosures
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Product Instructions
You Will Need: 4 tbsp Hy-Vee butter or margarine; 1/4 cup Hy-Vee 2% milk.

Preparation Instructions: 1. Stir macaroni into 6 cups boiling water. 2. Boil rapidly 7 to 8 minutes or until pasta is tender, stirring occasionally; drain. 3. Return pasta to pan and add 4 tablespoons butter or margarine, 1/4 cup 2% milk and contents of sauce packet; mix thoroughly.

Alternative: Prepare as noted above, except mix in 2 tablespoons margarine and 1/4 cup 1% milk.

General Information

Product Allergens

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts, wheat and sesame.

  • Milk
  • Wheat
  • Contains: milk, wheat.
Sustainability
As packaged

250

Calories

0

Sat Fat (g)

570

Sodium (mg)

9

Total Sugars (g)


As prepared

390

Calories

10

Sat Fat (g)

690

Sodium (mg)

10

Total Sugars (g)


  • Enriched Macaroni Product
    • Enriched Flour
      • Wheat Flour
      • Malted Barley Flour
      • Niacin
      • Reduced Iron
      • Thiamine Mononitrate
      • Riboflavin
      • Folic Acid
  • Cheddar Cheese Sauce
    • Dairy Product Solids
    • Salt
    • Cheddar Cheese
      • Milk
      • Cheese Culture
      • Salt
      • Enzymes
    • Modified Corn Starch
    • Whey
    • Contains 2% or Less of Each of the Following:
      • Beet Juice
      • Annatto Extract
      • Beta Carotene and Turmeric Oleoresin Added for Color
      • Citric Acid
      • Disodium Phosphate
      • Lactic Acid

According to the FDA, the most common food allergens are milk, peanuts, eggs, fish, crustacean shellfish, soy, tree nuts and wheat.