Truffle 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.

• Penne pasta (whole durum wheat flour, semolina, durum wheat flour, oat fiber), milk (enriched with vitamin d), fontina cheese(pasteurized part skim milk, cheese cultures, salt, annatto, calcium chloride), panko (unbleached white flour, malted barley flour (niacin, iron, thiamine mononitrate, riboflavin, folic acid), parmesan cheese (part skim milk, cheese cultures, salt enzymes), cornstarch, black truffles,  salt,  porcini mushroom flavor ( maltodextrin, mushroom extract and salt),  garlic, white pepper.