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Annies Dlx Mac Cheese Four Cheese - 11.3 Oz
Per 3.5 Oz Unprepared: 320 calories; 5 g sat fat (25% DV); 720 mg sodium (31% DV); 0 g added sugars (0% DV). Certified Organic by Oregon Tilth. Bunny of approval. Easy, squeezy goodness! No need to add anything! Simply open the pouch, squeeze and stir. Annies.com. how2recycle.info. We love to hear your feedback! Contact us at Annies.com or 1-800-828-3291 and reference the Best If Used By date. Box Tops for Education: Download the app. Scan your receipt. Earn cash for schools. We reduce our bunny footprint by using: Certified 100% recycled paperboard. Recyclable. Minimum 35% post-consumer content.
| Nutrition Facts | ||
| ||
| Amount per serving Calories320 | ||
| % Daily Value*The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
| Total Fat of 9g daily value 11 percentincludes Saturated Fat of 5g daily value25percent, includes Trans Fat of 0g | ||
| Cholesterol 25mg daily value8percent, | ||
| Sodium 720mg daily value31percent, | ||
| Total Carbohydrate of 49g daily value 18 percentincludes Dietary Fiber of 4g daily value13percent, includes Total Sugars of 5g includes 0g of Added Sugars and daily value of 0percent | ||
| Protein 12g | ||
| Vitamin D 0mcg Daily Value 0% | ||
| Calcium 170mg Daily Value 15% | ||
| Iron 0.9mg Daily Value 6% | ||
| Potassium 260mg Daily Value 6% | ||
| * The %Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Contains wheat and milk ingredients.
Yum in 9 Minutes: 1. Boil 6 cups water in a medium saucepan. 2. Stir in pasta and cook 7-9 minutes or until done, stirring occasionally. 3. Drain pasta in colander. Return pasta to saucepan. 4. Add cheese sauce and stir to mix. For a smoother pour, submerge sealed cheese sauce pouch in a bowl of warm water for 3-4 minutes. Enjoy! Store in a cool, dry place. Push to open.
Annie's, Inc.
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