Shells & White Cheddar

Shells & White Cheddar Flavor

Shell shaped pasta in a white cheddar sauce with other natural flavors
Shells & White Cheddar
Try our irresistible shell shaped pasta in a smooth white cheddar flavored sauce and your family might give macaroni and cheese the elbow!
ViewClose Preparation Steps

What You'll Need

  • 2 cups
    of water
  • 2/3 cup
    of milk
  • 2 tablespoons
    of butter or margarine

What You'll Do

1 In a medium saucepan bring water and butter or margarine to a boil. Then slowly stir in pasta. Return to a boil.
2 Reduce heat to medium. Boil uncovered, 12-14 min. or until most of the water is absorbed, stirring frequently.
3 Stir in milk and Special Seasonings. Return to a boil; cook 1-2 min. or until pasta is just tender. Sauce will be thin. Let stand 3-5 min. to thicken.
ViewClose Nutrition Information
Product formulations, packaging and promotions may change. For current information, refer to packaging on store shelves.

Nutrition Facts

2.0 oz (56 g/about 1/2 cup dry pasta & 2 Tbsp sauce mix) (1 cup prepared)
about 3 (dry)
     
Calories: 200 290
Calories from Fat 35 110
Total Fat: 4g 6% 19%
Saturated Fat 2g 11% 20%
Trans Fat 0g
Cholesterol: 5mg 1% 2%
Sodium: 630mg 26% 28%
Total Carbohydrate: 36g 12% 13%
Dietary Fiber 2g 8% 8%
Sugars 3g
Protein: 7g
Vitamin A: 0% 6%
Vitamin C: 0% 0%
Calcium: 6% 10%
Iron: 8% 8%
Thiamin: 25% 25%
Riboflavin: 10% 15%
Niacin: 10% 10%
Folic Acid: 15% 15%

Ingredients

WHEAT FLOUR, SEMOLINA, WHEY, PARTIALLY HYDROGENATED PALM OIL, CHEDDAR AND BLUE CHEESES (MILK, CHEESE CULTURES, SALT, ENZYMES), SALT, CORN SYRUP*, MODIFIED CORN STARCH, NATURAL FLAVOR, CULTURED NONFAT BUTTERMILK, DISODIUM PHOSPHATE, PALM OIL, PARTIALLY HYDROGENATED SOYBEAN OIL, LACTIC ACID, AUTOLYZED YEAST EXTRACT, SODIUM CASEINATE, HYDROLYZED CORN, SOY, AND WHEAT PROTEIN, CITRIC ACID, GUAR GUM, XANTHAN GUM, DISODIUM GUANYLATE, DISODIUM INOSINATE, NIACIN, FERROUS SULFATE, THIAMIN MONONITRATE, SOY LECITHIN, RIBOFLAVIN, FOLIC ACID.
*DRIED.
CONTAINS WHEAT, MILK AND SOY INGREDIENTS.

 
 
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