Pork Butt Mac & Cheese

$13.00 USD

A classic comfort food for all ages - with a little something extra! Our recipe for creamy, cheesy goodness and smoked pork butt, enveloping noodles is a dinnertime delight! Perfect as a main course or a side!

Recommended Side Dishes: tossed salad, roasted or steamed broccoli

Ingredients: Macaroni (durum wheat flour, semolina), Chicken Stock (chicken stock, carrot juice concentrate, sea salt, yeast extract, onion juice concentrate, onion powder, potato flour, garlic powder, tomato paste, turmeric, carrot powder, canola oil, spices), Cheddar (cultured pasteurized milk, salt, enzymes, annatto, potato starch, cellulose, natamycin), Shredded Pork, Heavy Cream (heavy cream, skim milk), BBQ Sauce (tomato paste, water, sugar, vinegar, salt, liquid smoke, Worcestershire sauce, spices), Flour (unbleached hard red wheat flour, malted barley flour), Butter, Sea Salt, Pepper

Oven: Thaw in the refrigerator overnight. Remove cardboard lid and cover with foil. Bake at 350 degrees for 20-25 minutes until heated to an internal temperature of 165 degrees. Remove foil and bake an additional 5 minutes until cheese is golden brown and bubbly.

Stovetop: From frozen, transfer contents of pan to a skillet or large sauce pan. Heat over medium low heat, stirring often. If pasta appears dry, add milk one tablespoon at a time. Heat until internal temperature reaches 165 degrees.

A small meal weighs approximately 20 oz and is packaged in an 8 inch round foil container. A large meal weighs approximately 30 oz and is packaged in a 9 inch round foil container.

250 calories, 13g fat, 24g carbs, 12g protein

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Pork Butt Mac & Cheese

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