Nutrition & Product Details
Nutrition Facts
Servings per Container450.0
Serving size1 1/2 Tbsp (11.0g)
Amount per serving
Calories50
| % Daily Value* | |
| Total Fat 2.5g | 3% |
| Saturated Fat 1.5g | 8% |
| Cholesterol 5.0mg | 2% |
| Sodium 420.0mg | 18% |
| Total Carbohydrate 5.0mg | 2% |
| Dietary Fiber 0.0g | 0% |
| Total Sugars 2.0g | |
| Includes 0.0g Added Sugar | 0% |
| Protein 2.0g |
| Vitamin D 0.0mg | 0% |
| Calcium 50.0mg | 4% |
| Iron 0.0mg | 0% |
| Potassium 60.0mg | 2.0% |
Description
Scratch-made appeal, Versatile, Easy Preparation, Consistent Performance
Ingredients
FOOD STARCH-MODIFIED, CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), WHEY, SALT, PALM OIL, MALTODEXTRIN, BUTTERMILK, Contains less than 2%: PARMESAN CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES), GREEN BELL PEPPERS, RED BELL PEPPERS, JALAPENO, GARLIC, TOMATO POWDER, RED PEPPER, CORN SYRUP SOLIDS, YEAST EXTRACT, NATURAL FLAVORS, PAPRIKA EXTRACT, DEXTROSE, CARRAGEENAN, ONION, MONO & DIGLYCERIDES, WHEY PROTEIN CONCENTRATE, SODIUM CASEINATE, SODIUM PHOSPHATE, LACTIC ACID, CITRIC ACID, ACETIC ACID, DISODIUM GUANYLATE, DISODIUM INOSINATE, FD&C YELLOW #6, FD&C YELLOW #5, BHT (A PRESERVATIVE).
Storage Instructions
Store in cool, dry place
Prep & Cooking Instructions
BRING 3 quarts of water to a FULL ROLLING BOIL. COMBINE 1 quart of cool tap water and 1 package of Nacho Cheese Sauce Mix in a separate container. MIX with a wire whisk until lump free. POUR water and Nacho Cheese Sauce Mix blend into BOILING WATER. STIR until cheese sauce returns to a BOIL. SIMMER for one minute while stirring constantly. REMOVE from heat. POUR cheese sauce into serving container and maintain internal sauce temperature at 155F to 165F during service.
Allergens
Free From Tree Nuts, Free From Peanuts, Contains Milk, Free From Fish, Free From Crustaceans, Free From Sesame, Free From Sulfites, Free From Mustard
Pack
1 Units
Size
29 OZ
Details
| Product Type | Physical |
|---|
| Item# | 101022 |
|---|---|
| Stock Status | Out of Stock |
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