| Display data | with Parmigiano-Reggiano |
| Ingredients | Milk, Cavatappi Pasta (Semolina, Durum Wheat, B Vitamins, Iron Lactate), Heavy Cream (Cream, Carrageenan), Cheddar (Pasteurized Milk, Cultures, Salt, Enzymes), Yellow Onion, Parmigiano-Reggiano (Part-Skimmed Milk, Salt, Rennet), Unbleached Flour, Panko (Unbleached Wheat Flour, Organic Cane Sugar, Yeast, Sea Salt), Butter, White Wine, Rice Bran Oil, Parsley, Salt, Thyme, Pepper |
| Reheating instructions | Oven: Remove from refrigerator 1 hour before heating to allow it to come to room temperature. Preheat oven to 350°F. If using the aluminum alloy container, simply remove the plastic lid and loosely cover with foil. Or transfer to your own oven-safe ceramic casserole dish, being extra careful with the breadcrumbs. Reheat until heated through, roughly 40-45 minutes until bubbling and crusty. Remove the foil for the final 10 minutes of cooking to help ensure even heating. Microwave: We recommend using an oven if possible, since this dish will not form a crust in the microwave. Remove the plastic lid and heat on high for 4-6 minutes, or until heated through. |
| Servings | Serves 4 to 6 |
| Size | 36 oz |
Our sharp white cheddar Mac and Cheese is simply delicious and will bring comfort and fun to your holiday table. -Sam M
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