Pasta Roni Pasta, Parmesan Cheese Flavor
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Cooking instructions
Microwave Direction: In 2-quart microwaveable bowl, combine 1-1/3 cups water, 2/3 cups milk, and 2 tablespoons of butter or margarine. Microwave uncovered at high 4-5 minutes or until boiling. Slowly stir in pasta and Special Seasonings. Separate pasta with fork, if needed. Microwave at high 1 minute. Stir. Microwave at high 3-4 minutes or until pasta is tender. Sauce will be thin. Let stand 5 minutes to thicken. Microwave ovens vary; adjust times as needed. Pasta stove top directions: What you need. 2 Tbsp butter or margarine. 1-1/3 cups water. 2/3 cup milk. (1) In medium saucepan, bring water, milk, and butter or margarine to a boil. Then slowly stir in pasta and Special Seasonings. Separate pasta with a fork, if needed. Return to a boil; (2) Reduce heat to medium. Boil uncovered, 4-5 min. or until pasta is just tender, stirring frequently; (3) Sauce will be thin. Let stand 3-5 min. to thicken. About 2-1/2 cups prepared. Enjoy! Make it a meal. Easy as 1-2-3: (1) Stir in diced tomatoes when adding Special Seasoning; (2) Add cooked meatballs during stand time; (3) Top with chopped parsley before serving (optional). Find more ideas at pastaroni.com/recipes. Less Fat Directions: Follow Stove Top or Microwave Directions, except replace butter with 1 teaspoon olive oil and use 34 cup skim milk; Fat reduced to 5 g from 13 g per serving; Saturated Fat reduced to 2 g from 4 g per serving; Trans Fat reduced to 0 g from 1.5 g per serving. See nutrition facts for sodium content.
Ingredients
Wheat Flour, Palm Oil, Whey, Salt, Corn Syrup Solids, Parmesan Cheese (Milk, Cultures, Salt, Enzymes), Monosodium Glutamate, Cultured Nonfat Buttermilk, Maltodextrin, Natural Flavor, Sodium Caseinate, Modified Corn Starch, Potassium Phosphate, Parsley (Dried), Onions, Lactic Acid, Basil (Dried), Niacinamide, Ferrous Sulfate, Thiamine Mononitrate, Yellow 5, Yellow 6 Lake, Yellow 6, Riboflavin, Folic Acid, Soy Lecithin.
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