This recipe takes a southwestern spin on a creamy classic 3 Cheese Mac and Cheese. With pepper jack cheese, and zesty Hatch green chile pepper added to Belgian egg pasta and a rich blend of Parmesan, and Romano cheeses, this has quickly become a pantry staple.
- 1 serving per pouch
- Elbow pasta, pepper jack cheese and Hatch green chile
- 10 year shelf life
- 14g of protein per serving
Ingredients: Pasta (Ground Durum Wheat Semolina, Water, Egg Albumen And Salt), Pepper Jack Cheese (Pasteurized Milk, Cheese Cultures, Salt, Jalapeno Peppers, Enzymes), Powdered Cellulose (Added To Prevent Caking)), Parmesan Cheese (Cultured Part-Skim Milk, Salt, Enzymes, Disodium Phosphate), Whole Milk Powder, Romano Cheese From Cow's Milk (Cultured Pasteurized Part-Skim Milk, Salt, Enzymes, Disodium Phosphate), Butter Sauce (Modified Corn Starch, Salt, Whey Solids, Nonfat Dry Milk, Maltodextrin, Butter, Sugar, Buttermilk Powder, Natural Butter Flavor, Xanthan Gum, Lactic Acid), Hatch Green Chile Pepper, Dried Onion, Sea Salt, Black Pepper, Turmeric, Nutmeg.
Allergens: Contains Egg, Milk, Wheat
