Whole Milk, Macaroni Pasta [Water, Semolina, Durum Wheat Flour, Niacin, Ferrous Sulphate, Thiamine Mononitrate, Riboflavin, Folic Acid1, Cheese Spread [Milk, Whey, Milk Protein Concentrate,
Milkfat, Whey Protein Concentrate, Sodium Phosphate, Contains less than 2% of Salt, Calcium
Phosphate, Sodium Alginate, Lactic Acid, Sorbic Acid (as a preservative}, Cheese Culture, Enzymes,
Apocarotenal and Annatto {color}], Sharp Cheddar Cheese [Pasteurized Milk, Cheese Cultures,
Salt, Enzymes, Annatto Vegetable Color], Parmesan Cheese [Pasteurized Part-Skim Milk, Cheese
Cultures, Salt, Enzymes, Powdered Cellulose added to prevent caking}, Natamycin (a natural mold
inhibitor}], Monterey Jack Cheese [Cultured Pasteurized Milk, Salt, Enzymes], Butter [Cream, Natural Flavoring], Salt) BREADING (Breadcrumbs [Bleached Wheat Flour, Yeast, Sugar, and Salt], Imported Parmesan and Pecorino Romano Cheese (Pasteurized Part-Skim Cow’s and Sheep’s Milk,
Cheese Cultures, Salt, Enzymes, Powdered Cellulose {added to prevent caking}, Natamycin {a natural mold inhibitor}], Eggs, Flour [Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron
Thiamin Mononitrate, Riboflavin, Folic Acid Potassium Bromate] Garlic, Salt, Spices).

Storage: Keep Frozen

Preparation:
1. Thaw Items For A Full 24hrs Before Cooking
2. Once Items Are Completely Thawed – Deep Fry At 350 Degrees For 3 to 3.5 Minutes
3. Hold 3 Minutes Prior To Serving

Shelf Life: One Year from Date of Production -(Marked on Case Label)

Packaging:
2 x 5 lb. bags – 10 lbs. per case
Case Dimensions – 11.615 X 9.615 X 7.855
TI/HI – 16/5