Macaroni & Cheese

Nutrition Facts

Serving Size 6 OZ

Calories 485

Calories from Fat 0

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 31.4g

48%

Sat. Fat 18.4g

- - -%

Trans Fat 0.2g

Cholesterol 90.7mg

- - -%

Sodium 1449.2mg

63%

Amount/Serving

%DV*

Tot. Carb. 31.7g

10%

Dietary Fiber 1.7g

Sugars 6.8g

Includes 0g Added Sugars

Protein 22.8g

Vitamin D - 1.5mcg - 0%

Calcium - 560.2mg - 56%

Iron - 1.4mg - 18%

Potassium - 228.1mg - 5%

INGREDIENTS: Mac & Cheese Sauce (WHOLE MILK (milk, vitamin D3 ), AMERICAN CHEESE (milk, cream, water, sodium citrate, salt, cheese culture, sorbic acid (preservative), citric acid, enzymes, soy lecithin, color added. contains: milk, soy. ), CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzyme, annatto color), potato starch, powdered cellulose added to prevent caking. contains: milk), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), BLACK PEPPER, KOSHER SALT (salt, yellow prussiate of soda)), Cooked Elbow Macaroni (ELBOW MACARONI (semolina (wheat), durum wheat flour, niacin (vitamin B3), ferrous sulfate (iron), thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid. contains wheat ingredients. this product is manufactured on equipment that processes products containing eggs ), KOSHER SALT (salt, yellow prussiate of soda)), CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzyme, annatto color), potato starch, powdered cellulose added to prevent caking. contains: milk), PAN SPRAY (sunflower oil, sunflower lecithin, natural flavor and propellant)

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.