Lean Cuisine CAVATAPPI PASTA IN A RICH, VERMONT WHITE CHEDDAR MAC & CHEESE SAUCE

Organic skim milk is a good source of calcium and protein with minimal fat content. Being organic, it is free from synthetic pesticides and hormones. It provides essential nutrients without the added calories of whole milk.

Cooked organic pasta made from semolina wheat flour is a source of carbohydrates and some protein. The organic certification ensures it is free from synthetic pesticides and GMOs. It serves as a staple energy source in the diet.

Reduced fat Vermont cheddar cheese offers a lower fat alternative while still providing calcium and protein. The use of cultured skim milk and natural enzymes enhances its nutritional profile. It retains the flavor and benefits of cheese with less saturated fat.

Extra sharp Vermont cheddar cheese is rich in flavor and provides calcium and protein. Made from cultured milk, it offers a natural source of essential nutrients. Its sharp taste enhances the overall flavor profile of the dish.

Sea salt is a natural source of sodium and trace minerals. It is less processed than table salt, retaining beneficial minerals. It enhances flavor without the additives found in refined salts.

Organic butter is a source of saturated fats and fat-soluble vitamins. Being organic, it is free from synthetic additives and hormones. It adds richness and flavor to dishes.

Mustard flour is used as a spice and flavor enhancer. It is made from ground mustard seeds, providing a pungent taste. It adds depth to the flavor profile of dishes.

Waxy rice starch is used as a thickening agent in foods. It is derived from rice and is gluten-free. It helps achieve the desired consistency in sauces and soups.