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Bacon lovers, this one’s for you. Prepare to be amazed by this plant-based combination of comfort food classics. Velvety cheddar style sauce, gluten-free pasta, savory vegan bacon. Go ahead. Make a double batch. The convenient squeeze pouch means more time feasting and less time prepping.
Rice Pasta (White Rice, Brown Rice), Filtered Water, Tapioca Starch, Expeller Pressed: Canola and/or Safflower Oil, Coconut Oil, Salt, Pea Protein, Vegan Natural Flavors, Tricalcium Phosphate, Cane Sugar, Lactic Acid (Vegan), Xanthan Gum, Yeast Extract, Titanium Dioxide Color (naturally occurring mineral), Annatto Color, Onion, Meatless Bac’n Bits (Pea Protein, Sorghum Flakes, Tapioca Syrup, Vegan Natural Flavors, Coconut Oil, Salt, Paprika Oleoresin Color, Caramel Color, Inactive yeast, Yeast Extract).
|Boil||2 qt. (8 cups) of water in medium saucepan. Stir in pasta shells.|
|Cook||5 to 6 minutes or until tender, stirring occasionally.|
|Drain||Return to saucepan, massage sauce packet to mix thoroughly.|
|Squeeze||Cheeze sauce over hot pasta. Stir until blended.|
|Top||Add the bac’n bits to the cheezy mac and stir to combine.|
|NOTE:||DO NOT OVERCOOK PASTA. REFRIGERATE CHEEZE SAUCE AFTER OPENING.|
Free of these allergens