This recipe takes a southwestern spin on our 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. 14 grams of protein per pouch. 10-year shelf-life. Serves 1.
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.
CONTAINS: EGG, MILK, WHEAT
- Preparation & Storage
Remove and discard oxygen absorber. Add ¾ cup (180mL) boiling water. Stir well, seal pouch, wait 8 minutes. Stir again, reseal, wait 7 more minutes. Enjoy!
Rehydration time doubles every 5,000 feet of elevation gain. Our directions are set for 5,000 feet.
Best By Date on packaging is 10 years from manufacturing date.
Shipping in the U.S.: After processing allow 1-5 days for UPS GROUND depending on your location; 1-5 days for U.S. Postal Service Priority Mail. See backpackerspantry.com/customerservice/ for more info.
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