Boil 2 quarts water in large pot.
Stir in pasta. Reduce heat to medium-high (to minimize foaming).
Cook 7-8 minutes, stirring occasionally. For more tender pasta, boil an additional minute.
Drain; do not rinse. Return pasta to pot.
Stir in 2 tablespoons unsalted butter, ¼ cup milk, and sauce mix until blended. Let stand 2 minutes before serving.
Red Lentil Rotini (red lentil flour, white rice, pea protein), Jalapeño Cheddar Cheese Sauce [maltodextrin, whey, peppers (green bell, jalapeno), salt, corn starch, natural flavors, cheddar cheese (pasteurized milk, cheese culture, salt, enzymes), annatto extract, paprika extract, sunflower oil, lactic acid powder, citric acid, sodium phosphate].