Waitrose four cheese sauce 350g

£1.99 (56.9p per 100g)

Add 3 for £5

  • Suitable for freezing Freezable
  • Suitable for microwave Microwaveable
  • Waitrose own label Waitrose own label



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Milk, water, single cream (milk), GRANA PADANO�CHEESE (9%) (milk, preservative egg lysozyme), provolone�cheese (milk)�(6%), cornflour, pecorino�cheese (milk) (2%), unsalted butter (milk), lemon juice, onion, mascarpone cheese (milk) (1%), FORTIFIED WHEAT FLOUR (wheat flour, calcium carbonate, iron, niacin, thiamin), salt, garlic pur�e, mustard seeds, spirit vinegar, white pepper, ground bay leafAllergy Advice
For allergens, including cereals containing gluten, see ingredients in bold


Typical values per 100g per 1/2 pot
Energy 646kj 1131 kj
Energy 156kcal 272 kcal
Fat 11.7g 20.5 g
Of which
- Saturates 7.7g 13.5 g
Carbohydrate 5.8g 10.2 g
Of which
- Sugars 2.2g 3.9 g
Fibre 0.1g 0.2 g
Protein 6.7g 11.7 g
Salt 0.70g 1.23 g

Typical values as prepared. Contains 2 Servings

Cooking Instructions

Stir before serving. Do not reheat once cooled


From Chilled/Ambient
Microwave ovens vary: refer to handbook. Remove lid. Lay the lid back on to the pot and place pot on a microwaveable plate. Stir halfway through heating time. Allow to stand for 2 minutes after heating. Check food is piping hot. If not heat for a further brief period. (800W: CAT D 800W - 4� mins, 900W: CAT E 900W - 4 mins, 1000W: CAT E 1000W - 3� mins)

From Frozen
(800W: CAT D 800W - 7� mins, 900W: CAT E 900W - 6� mins, 1000W: CAT E 1000W - 6 mins)


From Chilled/Ambient
Chilled. Gentle Heat. Heat gently, stirring occasionally, until piping hot. (Time 3-4 mins)


Component Material Recyclable
label-glued Plastic - LDPE No
lid Plastic - PP Yes
pot Plastic - PP Yes

Please note that whilst we take every care to ensure the product information displayed on our website is correct, product recipes are regularly changed and this may affect nutrition and allergen information therefore you should always check product labels and not rely solely on the information presented here.

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