Menus

Nutrition Report

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

>Back

BAKED MACARONI AND CHEESE

Nutrition Facts

Serving Size 6 OZ

Calories 340

Calories from Fat - - -


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


Amount/Serving %DV* Amount/Serving %DV*
Total Fat 6.6g 16% Tot. Carb. 57.7g 44%
Sat. Fat 2.8g 11% Dietary Fiber 1.4g 4%
Trans Fat 0g   Sugars 3.9g  
Cholesterol 12mg   Protein 12.2g  
Sodium 253.6mg 20%    
  • Protein   22%
  • Fat   16%
  • Carbohydrates   44%
  • Calcium   8%
  • Cholesterol  
  • Trans Fatty Acid  
  • Calories   14%
  • Total Sugars   3%
  • Dietary Fiber   4%
  • Iron   8%
  • Saturated Fat   11%
  • Sodium   20%
  • 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.), MILK WHOLE 5GAL, CHEESE CHEDDAR SHREDDED (PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES, ANNATTO COLORING, POTATO STARCH, CORN STARCH, DEXTROSE, CALCIUM SULFATE), SAUCE FRANKS HOT 4/1gal (AGED CAYENNE RED PEPPER, DISTILLED VINEGAR, WATER, SALT, GARLIC POWDER), 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). ), OIL WESSON CANOLA 4/1GAL, GRANULATED GARLIC, WHITE GROUND PEPPER, ONION POWDER, KOSHER SALT, BREAD CRUMBS UNIT MADE, SPANISH PAPRIKA

* 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