Enriched Macaroni (Wheat Flour, Niacin, Ferrous Sulfate [Iron], Thiamin Mononitrate, Riboflavin, Folic Acid), Cornstarch, Salt, Maltodextrin (from Corn), Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Natural Flavors, Citric Acid, Sodium Phosphate, Yeast Extract, Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Tomato (Dried), Mono- and Diglycerides, Nonfat Milk, Yellow 5 Lake, Yellow 5, Lactic Acid, Spice, Yellow 6 Lake, Yellow 6, Caramel Color, Modified Cornstarch.

Stove Top: Brown 1 pound of ground beef in a 10-inch skillet; drain. Stir in 2 cups milk, 1-1/4 cups hot water, sauce mix and uncooked macaroni. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 14 minutes, stirring occasionally, until macaroni is tender. Remove from heat, uncover and let stand 5 minutes or until sauce is desired consistency. (Sauce will thicken as it stands). Microwave: In a 2-1/2-quart microwaveable bowl or casserole dish, crumble 1 pound of lean ground beef. Microwave uncovered on high for 3 minutes. Break up meat into smaller pieces and continue to microwave for 2 to 4 minutes more until meat is brown; drain. Mix in uncooked macaroni, sauce mix, 2 cups milk, 1-1/2 cups boiling water. Microwave uncovered on high for 10 to 15 minutes, stirring every 5 minutes until macaroni is tender. (Sauce will thicken as it stands). Caution: Bowl will be hot. Because microwaves cook differently, times are approximate.