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BAKED MACARONI AND CHEESE

Nutrition Facts

Serving Size 6 OZ

Calories 462

Calories from Fat - - -


*Percent Daily Values (DV)
are based on a 2,000
calorie diet.


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 10.9g 27% Tot. Carb. 75.5g 58%
Sat. Fat 4.4g 16% Dietary Fiber 2.4g 7%
Trans Fat 0g   Sugars 4.8g  
Cholesterol 18mg   Protein 15.5g  
Sodium 574.4mg 44%    
  • Protein   28%
  • Fat   27%
  • Carbohydrates   58%
  • Calcium   13%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   19%
  • Total Sugars   4%
  • Dietary Fiber   7%
  • Iron   11%
  • Saturated Fat   16%
  • Sodium   44%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  PASTA ELBOW (SEMOLINA (WHEAT), DURUM WHEAT FLOUR, NIACIN, IRON (FERROUS SULFATE), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID. THIS PRODUCT MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.), PRD SQUASH BUTTERNUT, SAUCE CHEESE CHEDDAR GEHLS (WATER, CHEESE WHEY, PALM OIL, MODIFIED TAPIOCA STARCH, MODIFIED CORN STARCH, MALTODEXTRIN, SODIUM PHOSPHATE, CHEDDAR CHEESE (MILK, CULTURES, SALT, ENZYMES), SALT, NATURAL AND ARTIFICIAL FLAVORS, VINEGAR, SODIUM STEAROYL LACTYLATE, CITRIC ACID, MONO & DIGLYCERIDES, PHOSPHORIC ACID, YEAST EXTRACT, ANNATTO COLOR, CAROTENE COLOR, PAPRIKA COLOR.), MILK WHOLE 5GAL, BREAD CRUMBS PANKO, CHEESE CHEDDAR SHREDDED (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO COLORING, POTATO STARCH, CORN STARCH, DEXTROSE, CALCIUM SULFATE), MARGARINE PRINT SOLID 30# (VEGETABLE OIL (CANOLA , COTTONSEED, AND OR SOYBEAN OIL), PALM AND PALM KERNEL OILS, WATER, SALT, SOY LECITHIN (EMULSIFIER), SODIUM BENZOATE (PRESERVATIVE), MONO- AND DIGLYCERIDES (MONO- AND DIGLYCERIDES, MIXED TOCOPHEROLS, ASCORBIC ACID, CITRIC ACID (ANTIOXIDANTS)), ARTIFICIAL FLAVOR, VITAMIN A PALMITATE, BETA CAROTENE (COLOR). ), OIL WESSON CANOLA 4/1GAL, SALT, SPANISH PAPRIKA

* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at peggyp@dining.rutgers.edu or marina.vineis@dining.rutgers.edu

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