Smoked Gouda Mac & Cheese Ramekins

Care Instructions:

• The mac & cheese was shipped frozen with dry ice, which may have evaporated during shipment. This is normal. Please take care not to touch any remaining dry ice with bare hands. Upon receipt, remove ramekins from the shipping carton. If you are serving the mac & cheese within 3 days of receipt, place it in the refrigerator. If serving at a later date, place the ramekins in the freezer, where they will keep for 3 months.

Baking Instructions:

• Thaw the mac & cheese 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 mac & cheese registers 140ºF, 30 to 40 minutes.

• Cooked penne (water, durum wheat semolina, sunflower oil, salt), whole milk, gouda cheese (pasteurized milk, cheese culture, vegetable rennet, salt), parmesan cheese (pasteurized part skim milk, cheese culture, salt, enzymes), unsalted butter (cream), smoked gouda cheese (pasteurized milk, cheese culture, vegetable rennet, salt), panko breadcrumbs (unbleached wheat flour, evaporated cane juice, yeast, sea salt), modified corn starch, scallions, salt, garlic, white pepper, onion powder, ground mustard.