Mac and Cheese Ramekins

Receiving instructions

• The mac and cheese ships frozen with dry ice. Please take care not to touch the dry ice with bare hands. Upon receipt, place the ramekins in the refrigerator for up to 3 days, or freeze for up to 3 months.

Preparation

• If the mac and cheese is frozen, thaw in the refrigerator overnight. Preheat an oven to 350ºF. Remove the plastic wrap from the ramekins and place the ramekins on a baking sheet. Bake until the tops are golden brown, the cheese is bubbly and an instant-read thermometer inserted into the center of the ramekins registers 140ºF, 30 to 40 minutes.

• Whole milk (milk), gemelli (semolina, durum flour, niacin, iron, thiamine mononitrate, riboflavin, Folic acid), gorgonzola cheese (pasteurized milk, cheese cultures, salt, enzymes, natamycin), fontina cheese (pasteurized part skim milk, cheese cultures, salt animal rennet, calcium chloride), panko breadcrumbs (unbleached wheat flour, evaporated cane juice, yeast, sea salt), mozzarella cheese (pasteurized part-skim Milk, cheese cultures, salt, vegetable rennet, potato starch, corn starch and calcium sulfate, natamycin), Unsalted butter (cream), enriched wheat flour (flour, malted barley flour, niacin, iron, thiamine mononitrate, Riboflavin, folic acid), salt, vegetable stock (vegetables and concentrated vegetables [carrots, celery, Onion, tomato], natural flavor, potato starch, autolyzed yeast extract, dried onion, dried garlic spices), Black pepper, chives, thyme, oregano.
• Made in USA.