Menus

Nutrition Report

How are you doing? Learn how your diet compares to the recommendations here:
https://www.choosemyplate.gov/

>Back

CAJUN SHRIMP MAC & CHEESE

Nutrition Facts

Serving Size 4 OZ

Calories 304

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 9g 22% Tot. Carb. 41.2g 32%
Sat. Fat 2.6g 10% Dietary Fiber 1g 3%
Trans Fat 0g   Sugars 2.8g  
Cholesterol 4.1mg   Protein 11.6g  
Sodium 394.3mg 30%    
  • Protein   21%
  • Fat   22%
  • Carbohydrates   32%
  • Calcium   4%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   13%
  • Total Sugars   2%
  • Dietary Fiber   3%
  • Iron   6%
  • Saturated Fat   10%
  • Sodium   30%
  • Mono Fat  
  • Poly Fat  

INGREDIENTS:  WATER FRESH, PASTA ELBOW (SEMOLINA (WHEAT), DURUM WHEAT FLOUR, NIACIN, IRON (FERROUS SULFATE), THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID. THIS PRODUCT MANUFACTURED ON EQUIPMENT THAT PROCESSES PRODUCTS CONTAINING EGGS.), FRZ FISH SHRIMP LG PDI 41-50CT T/OFF, MILK WHOLE 5GAL, WINE SHERRY CRIBARI BOX, SAUCE CHEESE CHEDDAR GEHLS (WATER, CHEESE WHEY, PALM OIL, MODIFIED TAPIOCA STARCH, MODIFIED CORN STARCH, MALTODEXTRIN, SODIUM PHOSPHATE, CHEDDAR CHEESE (MILK, CULTURES, SALT, ENZYMES), SALT, NATURAL AND ARTIFICIAL FLAVORS, VINEGAR, SODIUM STEAROYL LACTYLATE, CITRIC ACID, MONO & DIGLYCERIDES, PHOSPHORIC ACID, YEAST EXTRACT, ANNATTO COLOR, CAROTENE COLOR, PAPRIKA COLOR.), OIL WESSON CANOLA 4/1GAL, BREAD CRUMBS PANKO, CHEESE CHEDDAR SHREDDED (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO COLORING, POTATO STARCH, CORN STARCH, DEXTROSE, CALCIUM SULFATE), MARGARINE PRINT SOLID 30# (VEGETABLE OIL (CANOLA , COTTONSEED, AND OR SOYBEAN OIL), PALM AND PALM KERNEL OILS, WATER, SALT, SOY LECITHIN (EMULSIFIER), SODIUM BENZOATE (PRESERVATIVE), MONO- AND DIGLYCERIDES (MONO- AND DIGLYCERIDES, MIXED TOCOPHEROLS, ASCORBIC ACID, CITRIC ACID (ANTIOXIDANTS)), ARTIFICIAL FLAVOR, VITAMIN A PALMITATE, BETA CAROTENE (COLOR). ), SPICE CAJUN SEASON (GARLIC, SPICES (INCLUDING PAPRIKA, OREGANO, RED PEPPER), SALT, AND ONION.), SALT

* Consumer Responsibility *
Ingredients and nutritional content may vary. Manufacturers may change their product formulation or consistency of ingredients without our knowledge, and product availability may fluctuate. While we make every effort to identify ingredients, we cannot assure against these contingencies. Therefore, it is ultimately the responsibility of the consumer to judge whether or not to question ingredients or choose to eat selected foods. Food-allergic guests and those with specific concerns should speak with a dining services manager for individualized assistance. Please note that all ingredients and food items are subject to allergen cross contact. Contact the Nutritionists at peggyp@dining.rutgers.edu or marina.vineis@dining.rutgers.edu

>Back

Quick Links