Ingredients

CHEESE SAUCE (MILK [PASTEURIZED MILK, VITAMIN D], SHARP CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, ANNATTO {COLOR}], WATER, ASIAGO CHEESE [PASTEURIZED COW'S MILK, CHEESE CULTURES, SALT, ENZYMES, NATAMYCIN {ADDED TO PREVENT MOLD}], GRUYERE CHEESE [PASTEURIZED COW'S MILK, SALT, CHEESE CULTURE, ENZYMES], PARMESAN CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], FONTINA CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES], UNSALTED BUTTER [PASTEURIZED CREAM], WHEAT FLOUR[WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], CORN STARCH, MUSTARD SEED, DIJON MUSTARD [WATER, MUSTARD SEEDS, VINEGAR, SALT, CITRIC ACID], KOSHER SALT, CAYENNE PEPPER SAUCE [AGED CAYENNE RED PEPPERS, DISTILLED VINEGAR, WATER, SALT, GARLIC POWDER]), COOKED DITALINI PASTA (WATER, ENRICHED DURUM SEMOLINA [DURUM SEMOLINA WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID]), BREAD CRUMBS (UNBLEACHED WHEAT FLOUR, SUGAR, SALT, YEAST, ASCORBIC ACID [ADDED AS A DOUGH CONDITIONER]), EXPELLER PRESSED CANOLA OIL, WHEAT FLOUR(WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), EGG WASH (EGG, WATER), DRIED PARSLEY FLAKES, CORN STARCH.

Contains: EGG, MILK, WHEAT

Conventional Oven
Cooking Directions

1. PREHEAT oven to 400°F for 10 minutes.
2. REMOVE from packaging and place on lined baking pan on center rack of oven
3. BAKE for 12-14 minutes or until golden brown.
4. LET STAND a few minutes before serving

For food safety and best product quality cook to an internal temperature of 165°F.

DO NOT MICROWAVE OR COOK IN A TOASTER OVEN. COOK THOROUGHLY.