Energy 520kJ, 126kcal Fat 12g of which saturates 3.0g Carbohydrate 3.8g of which sugars 0.8g Fibre <0.5g Protein 1.5g Salt 0.65g
Water, Rapeseed Oil, Cheddar Cheese (3.5%) (𝐌𝐢𝐥𝐤), Cream (3.5%) (𝐌𝐢𝐥𝐤), Maize Starch, 𝐌𝐢𝐥𝐤 Protein, Pasteurised 𝐄𝐠𝐠 Yolk Powder, Sugar, Salt, Stabiliser: Xanthan Gum; Coconut Oil, Tomato Powder, Flavourings (Contain 𝐌𝐢𝐥𝐤), White Pepper, Onion Powder, Acid: Lactic Acid; Colours: Carotenes, Paprika Extract; Garlic Powder, Maltodextrin.
Per 170g serving Energy (8400kJ/2000kcal) 883kJ, 214kcal 11% Fat (70g) 20g 29% MEDIUM Saturates (20g) 5.1g 26% MEDIUM Sugars (90g) 1.4g 2% LOW Salt (6g) 1.1g 18% MEDIUM
What you will need: • 340g Jar Mac N Cheese Sauce • 100g Grated Mature cheddar cheese • 200g Dry Macaroni or Spirali pasta • 75ml Semi Skimmed Milk 1. Preheat oven Electric 180°C / Fan 160°C / Gas Mark 4 2. Cook 200g dry macaroni, following back of pack instructions, until al dente, drain and return to the pan. Add the jar of sauce, 50g grated mature cheddar cheese and 75ml semi-skimmed milk and stir until the pasta is coated well. Transfer into a 1.5L shallow ovenproof dish and top with another 50g grated mature cheddar cheese. 3. Bake uncovered, for 25 minutes until bubbling and golden. Ensure food is fully cooked and piping hot throughout. Do not reheat.