Since 1928.

Enriched Macaroni Product (Enriched Durum Wheat Semolina [Durum Wheat Semolina, Niacin, Iron {Ferrous Sulfate}, Thiamine Mononitrate, Riboflavin, Folic Acid]), Dehydrated Tomato, Sugar, Salt, Modified Corn Starch, Corn Starch, Contains 2% or Less of Each of the Following: Monosodium Glutamate, Dehydrated Garlic, Spice, Enzyme Modified Cheddar Cheese and Butter (Cheddar Cheese [Milk, Cheese Culture, Salt, Enzymes], Butter [Cream, Salt, Annatto Extract (Color)], Cheese Culture, Enzymes), Whey, Dehydrated Onion, Buttermilk, Citric Acid, Lactic Acid, Sodium Phosphate, Yellow 5 Lake, Yellow 6 Lake, Yellow 5, Yellow 6, Red 40 Lake.

Skillet Directions: 1 Brown 1 pound lean ground beef in a 10 - 12 inch skillet; drain off excess fat. 2 Stir in 3-1/4 cups hot water, the pasta and sauce mix. Heat to a boil, stirring occasionally. 3 Reduce heat; cover and simmer 13 minutes, stirring occasionally until pasta is tender. Remove from heat and uncover. Sauce will thicken as it stands. High altitude directions (3,500 to 6,500 feet): Increase hot water to 3-1/2 cups and simmer about 15 minutes. Microwave Directions: 1. Crumble 1 pound lean ground beef into 3-quart microwaveable casserole or bowl. 2. Microwave uncovered on high 3 to 6 minutes, breaking up beef halfway through, until meat is brown; drain off excess fat. 3. Stir in 3-1/2 cups boiling water, the pasta and sauce mix. 4. Microwave uncovered 10 to 15 minutes, stirring every 5 minutes until pasta is tender. Saue will thicken as it stands. Just add water, milk & ground beef. Caution: Dish will be hot. Because microwaves cook differently, times are approximate. Increase water amount and cook times if needed.