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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), sauce (filtered water, tapioca flour, expeller pressed safflower oil, coconut oil, salt, natural flavors, pea protein, tricalcium phosphate, cane sugar, lactic acid, xanthan gum, yeast extract, annatto color, onion), meatless bac’n bits (pea protein, sorghum flakes, tapioca syrup, natural flavors, coconut oil, salt, paprika oleoresin color, caramel color).
|Boil||Boil 2 qt. (8 cups) of water in medium saucepan.|
|Cook||Stir in pasta. Cook 5 to 6 minutes, or until tender, stirring occasionally.|
|Drain||Drain water and return pasta to saucepan.|
|Squeeze||Squeeze sauce over hot pasta. Stir until blended.|
|Top||Top the bac’n bits onto the Mac & Cheeze, stir to combine and serve.|
|NOTE:||DO NOT OVERCOOK PASTA. REFRIGERATE CHEEZE SAUCE AFTER OPENING.|
Free of these allergens