Blood Sugar Impact of Buffalo Style Mac & Cheese

COOKED WHITE PENNE RIGATE (PASTA [SEMOLINA, DURUM FLOUR, NIACIN, IRON {FERROUS SULFATE}, THIAMIN MONONITRATE, RIBOFLAVIN, FOLIC ACID], CANOLA OIL, EXTRA VIRGIN OLIVE OIL), BLUE CHEESE DRESSING (CANOLA OIL, CULTURED BUTTERMILK [SKIM MILK, WHEY, WATER, SKIM MILK SOLIDS, WHEY SOLIDS, CORNSTARCH, TAPIOCA STARCH, DISODIUM PHOSPHATE, CARRAGEENAN GUM, LOCUST BEAN GUM, CULTURE], PEPPER SAUCE [CAYENNE RED PEPPERS, VINEGAR, SALT, GARLIC], BLUE CHEESE [MILK, SALT, CULTURE, ENZYMES], WATER, EGG YOLK, SALT, DISTILLED VINEGAR, SUGAR, MALTODEXTRIN, CULTURED DEXTROSE, XANTHAN GUM, CARRAGEENAN GUM, DRIED GARLIC, MUSTARD FLOUR, SPICE), CHEESE SAUCE (MILK, SHARP WHITE CHEDDAR CHEESE [PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES], BUTTER, CORNSTARCH, SUGAR, SALT, PEPPER), MOZZARELLA AND AMERICAN CHEESE BLEND (PASTEURIZED PROCESS CHEESE [LOW MOISTURE PART-SKIM MOZZARELLA CHEESE {PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES}, CHEDDAR CHEESE {PASTEURIZED MILK, CHEESE CULTURE, SALT, ENZYMES}, CREAM, WATER, SODIUM PHOSPHATE, SALT], POTATO STARCH AND POWDERED CELLULOSE [TO PREVENT CAKING], NATAMYCIN [A NATURAL MOLD INHIBITOR]), BLUE CHEESE CRUMBLES (BLUE CHEESE [PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES, PENICILLIUM ROQUEFORTII], POWDERED CELLULOSE [TO PREVENT CAKING], NATAMYCIN [TO PROTECT FLAVOR]).