This zesty mac and cheese is a southwestern spin on a crowd favorite, featuring classic Belgian elbow pasta smothered in a delectable three-cheese blend.
Smoked green Hatch chili and jalapeño give this dish an extra punch of flavor and heat. It also boasts 21g of protein in just one serving.
Ingredients:
Instant Pasta (Ground Durum Wheat Semolina, Water, Egg Albumen, Salt), Freeze-dried Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Annatto (Coloring), Powdered Cellulose (To Prevent Caking)), Dehydrated Parmesan Cheese (Cultured Part-skim Milk, Salt, Enzymes, Disodium Phosphate), Whole Milk Solids Powder, Dried Romano Cheese From Cow's Milk (Cultured Pasteurized Part-skim Milk, Salt, Enzymes, Disodium Phosphate), Butter Sauce Flavor (Modified Corn Starch, Salt, Whey Solids, Non-fat Dry Milk, Maltodextrin, Butter, Sugar, Buttermilk Powder, Natural Butter Flavor, Xanthan Gum, Lactic Acid), Dried Green Hatch Chile Pepper Powder, Dried Green Hatch Chile Pepper, Dehydrated Onion, Sea Salt, Dried Green Jalapeno Powder, Black Pepper, Turmeric, Nutmeg.
Preparation Instructions:
1. Remove and discard oxygen absorber. 2. Add 180mL (3/4 cup) of boiling water. 3. Stir well, seal pouch, wait 8 minutes. 4. Stir again, reseal, wait 7 more minutes. Enjoy! Rehydration time doubles every 1,524m (5,000 feet) of elevation gain. Directions are set for 1,524m (5,000 feet).
Features:
- Elbow pasta, three cheese blend, and Hatch green chili
- Vegetarian
- 10-year shelf life (exact expiration date found on product packaging)
- 460 calories per pouch
- 21g of protein per pouch
- 1 serving per pouch