Love this mac and cheese so much! The cheese is melty. The mac and cheese is perfect right out of the oven, and it even tastes good when you reheat it in the microwave during the week. I buy this for our grandchildren!

For food safety and quality follow these cooking instructions: Cook to a minimum internal temperature of 160°F (71°C). 1. Preheat oven to 350°F (180°C).

Allergens

I think what makes a Stouffer's mac and cheese special from a regular stovetop or baked mac and cheese is that it exists somewhere between the two. It's creamy, but it's also a little set with those baked edges, which you can take as far as you like. You get the best of both worlds, I think.

INGREDIENTS: COOKED PASTA (WATER, SEMOLINA WHEAT FLOUR, WHEAT GLUTEN), SKIM MILK, WATER, CHEDDAR CHEESE (CULTURED MILK, SALT, ENZYMES, ANNATTO COLOR), CHEDDAR CLUB CHEESE (CHEDDAR CHEESE [CULTURED MILK, SALT, ENZYMES], WATER, SALT, ANNATTO COLOR), SOYBEAN OIL, BLEACHED WHEAT FLOUR, 2% OR LESS OF SALT, XANTHAN GUM.

Since frozen entrees are already cooked, they save you the hassle of cutting, peeling and creating a meal. They can be placed in a microwave or in an oven for a hearty dish in minutes compared to hours.

For nearly 100-years, STOUFFER'S® has been all about creamy, cheesy goodness. That's why we choose ingredients like 100% real cheese and freshly made macaroni noodles to make our recipes taste just like home.

Good. That's good it tastes. Um it tastes a lot like a um like a box macaroni and cheese meal. My only complaint is the pasta is a little squishy. It's a little soft. It's not a firm pasta.

Unfortunately, traditional mac and cheese tends to be unhealthy because it contains high amounts of saturated fats and sodium from butter, cheese, and milk. Additionally, it is calorie-dense and not ideal for those trying to lose weight.

Processed cheese is not fermented like cheese. It contains oils, emulsifiers, salt and food coloring. It is not cheese, so, yes, it is fake cheese. It's amazing to me that this product is allowed to be marketed way it is calling it processed cheese.

In 1916, Canadian James L. Kraft applied for the first U.S. patent for a method of making processed cheese. Kraft Foods Inc. developed the first commercially available, shelf-stable, sliced processed cheese; it was introduced in 1950.

Always check the product packaging to see if the food is fully cooked (and therefore ready-to-eat) or not-ready-to-eat. Frozen products may be labeled with phrases such as "Cook and Serve," "Ready to Cook" and "Oven Ready" to indicate they must be fully cooked to safe internal temperatures to be eaten safely.