Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Corn Starch, Salt, Cheddar Cheese (Milk, Cheese Culture, Salt, Enzymes), Contains 2% Or Less Of Each Of The Following: Dehydrated Tomato, Maltodextrin, Dehydrated Onion, Enriched Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Monosodium Glutamate, Whey, Sugar, Dehydrated Garlic, Disodium Phosphate, Citric Acid, Leavening (Sodium Hexametaphosphate), Hydrolyzed Corn Protein, Blue Cheese (Cultured Milk, Salt, Enzymes), Spice, Yellow 5, Reduced-Lactose Whey, Monoglycerides, Yellow 6, Autolyzed Yeast Extract, Disodium Guanylate, Disodium Inosinate, Sunflower Oil.

Stovetop Directions: Brown 1 lb lean ground beef in 10 to 12-inch skillet and drain. Add 1 cup hot water, 2 cups 2% milk, the macaroni and sauce mix. Stir thoroughly. Heat to boiling over high heat. Reduce heat cover and simmer 10 minutes, stirring occasionally, until macaroni is tender. Remove from heat and uncover. (Sauce will thicken as it stands). High Altitude: (3500 to 6500 feet): Increase simmer time to about 17 minutes. Microwave Directions: Crumble 1 lb lean ground beef into a 2-1/2 quart microwaveable casserole. Microwave uncovered on high for 3 minutes. Break up meat into smaller pieces and continue to microwave for 2 to 4 minutes more until meat is brown; drain. Stir in uncooked macaroni, sauce mix, 2 cups milk and 1-1/4 cups boiling water. Microwave uncovered on high for 10 to 15 minutes, stirring every 5 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.