Boil 2 quarts water in large pot.
Stir in pasta. Reduce heat to medium-high (to minimize foaming).
Cook 10-11 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), 3 Cheese Sauce [whey, maltodextrin, salt, modified food starch, buttermilk solids, cheese [Cheddar, Monterey Jack, Romano (pasteurized milk, cheese culture, salt, enzymes)], natural flavors, sunflower oil, cream solids, annatto extract, paprika extract, lactic acid powder, citric acid, sodium phosphate].