Bring 2 litres of water for each serving to a rapid boil. For best results, add ½ teaspoon of salt. Add pasta and stir; return to boil. Reduce heat and cook uncovered, stirring occasionally for 18 to 22 minutes or until tender. Drain and rinse well with water to remove excess starch. Over medium heat melt 1 Tbs of butter or margarine in same pan. Add 1 cup non-dairy liquid creamer and package of cheese mix. Blend until smooth and creamy and cheese mixture thickens. Remove from heat and return macaroni to pan. Blend thoroughly and serve.

Store in a cool, dry place for up to one years or the Expiry date shown on the package.

* please note use by date may be in American date format

Pasta: Potato starch, corn starch, and beta-carotene (colour). Cheese mixture: modified food starch, partially hydrogenated soybean oil, salt, whey, potato starch, corn syrup solids, bleached wheat flour, autolyzed yeast, natural flavour, maltodextrin, canola oil, sodium caseinate, carrageenan. Contains milk and wheat.