Enriched Macaroni Product (semolina, Niacin, Iron [ferrous Sulfate], Thiamine Mononitrate, Riboflavin, Folic Acid), Maltodextrin, Cornstarch, Cheddar Cheese (milk, Cheese Culture, Salt, Enzymes), Salt, Enriched Flour (wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Monosodium Glutamate, Contains 2% Or Less Of Each Of The Following: Whey, Parmesan Cheese (milk, Cheese Culture, Salt, Enzymes), Buttermilk, Disodium Phosphate, Citric Acid, Nonfat Milk, Leavening (sodium Hexametaphosphate), Blue Cheese (cultured Milk, Salt, Enzymes), Reduced-lactose Whey, Yellow 5, Yellow 6, Yellow 5 Lake.

Stovetop Directions: Brown 1 lb lean ground beef in 10-inch skillet; drain. Stir in uncooked pasta, sauce mix, 2 cups 2% milk and 1 cup hot water. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 14 minutes, stirring occasionally or until pasta is tender. Remove from heat and uncover. (Sauce will thicken as it stands.) High Altitude: (3500 to 6500 feet): Because liquids may evaporate faster in high altitude areas, increase water amount and cook times if needed. Microwave Directions: Crumble 1 lb lean ground beef into 3-quart microwaveable casserole. Microwave uncovered on high for 3 to 5 minutes breaking up beef after 3 minutes, until brown; drain. Stir in sauce mix, 2 cups 2% milk, 1-1/4 cups boiling water and uncooked pasta. Microwave uncovered on high for 12 to 17 minutes, stirring every 6 minutes, until pasta is tender. (Sauce will thicken as it stands.) Dish will be hot. Caution: Bowl will be hot. Because microwaves cook differently, times are approximate. High Altitude: (3500 to 6500 feet): Because liquids may evaporate faster in high altitude areas, increase water amount and cook times if needed.