Modified starch (1422) [preservative (220)], cheese powders (17%) [including Parmesan (8%)] [milk solids, salt, enzymes [including rennet], starter culture, tapioca starch, yeast extract, food acids (270, 330)], maltodextrin, salt, dextrose, onion (4%), emulsifiers (451, 452), yeast extract, herbs, vegetable gum (415), vegetable oil, spices.CONTAINS MILK AND SULPHITES.
Servings per pack: 4 | Serving size 9 g (Powder makes approx. 253 g Serve)
|Avg. Qty. Per Serve (powder)||Avg. Qty. Per 100g (powder)||Avg. Qty. Per 100g (prepared)*|
|Energy||125 kJ (30 Cal)||1430 kJ (342 Cal)||1300 kJ (311 Cal)|
|Protein||LESS THAN 1 g||7.2 g||12.1 g|
|Fat, total||LESS THAN 1 g||7.2 g||20.6 g|
|– Saturated Fat||LESS THAN 1 g||4.4 g||12.8 g|
|Carbohydrate||5.4 g||60.4 g||17.5 g|
|– Sugars||1.1 g||12.3 g||3.8 g|
|Sodium||468 mg||5200 mg||949 mg|
Serves: 4 | Preparation Time: 10 mins | Cooking Time: 30 mins
Preheat oven to 200°C (180°C fan forced). Place grated cheese in a large jug and toss through McCormick Cauliflower & Bacon Mac & Cheese Recipe Base to coat, add 1 ¼ cups (310 mL) of boiling water, stirring well. Add the cream and mix until well combined. Set aside.
Add the pasta and cauliflower to a saucepan of boiling water and cook for 8 mins or until both are al dente. Drain well and return to pan, stir through the Mac & Cheese sauce, peas and bacon.
Spoon mixture into a lightly greased, 1 ½ litre capacity ovenproof dish. Bake for 10-15 minutes or until the top is golden. Allow to cool for 5 minutes before serving.
Any allergen present in a McCormick product is labelled as required by regulation and industry standards.