• Made with real cheese.

Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Corn Starch, Salt, Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes), Contains 2% or Less of Each of the Following: Dehydrated Tomato, Maltodextrin, Dehydrated Onion, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Monosodium Glutamate, Whey, Sugar, Dehydrated Garlic, Disodium Phosphate, Citric Acid, Leavening (Sodium Hexametaphosphate), Hydrolyzed Corn Protein, Blue Cheese (Cultured Milk, Salt, Enzymes), Spice, Yellow 5, Reduced-Lactose Whey, Monoglycerides, Yellow 6, Autolyzed Yeast Extract, Disodium Guanylate, Disodium Inosinate, Sunflower Oil.

Skillet Directions: (1) Brown 1 pound lean ground beef in a medium-sized skillet; drain off excess fat. (2) Stir in 1 cup water, 2 cups 2% milk, uncooked pasta and sauce mix. Stir thoroughly. Heat to a boil, stirring occasionally. (3) Reduce heat; cover and simmer for 10 minutes, (High altitude directions (3,500 to 6,00 feet): Increase simmer time to about 17 minutes) stirring occasionally, until pasta is tender. Remove from heat; uncover and let stand about 5 minutes. Sauce will thicken as it stands. Microwave Directions: 1. Crumble 1 pound lean ground beef into 2 1/2-quart microwaveable casserole or bowl. 2. Microwave uncovered on high (100%) for 3 minutes. Break up meat into smaller pieces and continue to microwave for 2 to 4 minutes more until meat is brown; drain off excess fat. 3. Stir in uncooked pasta, sauce mix, 2 cups milk and 1 1/4 cups water. 4. Microwave uncovered on high for 10 to 15 minutes. Stirring every 5 minutes until pasta is tender. Sauce will thicken as it stands. Caution: Dish will be hot. Because microwaves cook differently, times are approximate. Increase water amount and cook times if needed.

Just add hamburger & milk.