Description
KEEP REFRIGERATED
SATISFACTION GUARANTEED CALL 1-800-289-8343 WWW.HY-VEE.COM
USE WITHIN 3 TO 5 DAYS OF OPENING
MAC AND CHEESE SOUP - SERVES 8 (1 CUP EACH). ALL YOU NEED - 1-1/2 CUPS DRY HY-VEE SMALL MACARONI SHELLS, 3 TBSP HY-VEE UNSALTED BUTTER, 1/4 CUP HY-VEE ALL-PURPOSE FLOUR, 1 TSP HY-VEE GROUND MUSTARD, 1/2 TSP HY-VEE GARLIC POWDER, 4 CUPS HY-VEE 33% REDUCED-SODIUM CHICKEN BROTH, 1-1/2 CUPS HY-VEE 2% MILK, 2 CUPS HY-VEE MAC AND CHEESE BLEND SHREDDED CHEESE, 3/4 CUP HY-VEE FROZEN SWEET PEAS, 2 CUPS HY-VEE SHREDDED ROTISSERIE CHICKEN. ALL YOU DO - 1. COOK PASTA ACCORDING TO PACKAGE DIRECTIONS, DRAIN AND SET ASIDE. 2. IN LARGE SAUCEPAN, MELT BUTTER OVER MEDIUM HEAT UNTIL SIZZLING. WHISK IN FLOUR, GROUND MUSTARD AND GARLIC POWDER 3. COOK 2 MINUTES, WHISKING CONSTANTLY UNTIL FLOUR TURNS GOLDEN BROWN. SLOWLY WHISK IN CHICKEN BROTH AND MILK. BRING TO BOIL, WHISKING OCCASIONALLY. 4. REDUCE HEAT TO LOW. STIR IN CHEESE. ONCE MELTED, STIR IN COOKED MACARONI SHELLS, PEAS AND CHICKEN. HEAT THROUGH. NUTRITION FACTS PER SERVING: 320 CALORIES, 18G FAT, 9G SATURATED FAT, 0G TRANS FAT, 60MG CHOLESTEROL, 630MG SODIUM, 21G TOTAL CARBOHYDRATE, 0G DIETARY FIBER, 4G TOTAL SUGARS, 0G ADDED SUGARS, 17G PROTEIN. NUTRIENTS: 6% VITAMIN D, 20% CALCIUM, 10% IRON, 2% POTASSIUM.
DO NOT FREEZE
UPC: 0075450146680
Cheddar Cheese (Pasteurized Milk, Cheese Culture, Salt, Enzymes, Annatto [Vegetable Color]), Pasteurized Process American Cheese (American Cheese [Milk, Cheese Culture, Salt, Enzymes], Water, Cream, Sodium Citrate, Salt, Sodium Phosphate, Sorbic Acid [Preservative], Color Added), Swiss Cheese (Pasteurized Part-Skim Milk, Cheese Culture, Salt, Enzymes), Anti-Caking Blend (Potato Starch, Cornstarch, Calcium Sulfate, Natamycin [A Natural Mold Inhibitor]).
