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. 22 grams of protein per pouch. 10-year shelf-life. Serves 1.

INGREDIENTS: Freeze-Dried Pasta Elbows (Ground Durum Wheat Semolina, Water, Egg Albumen, Salt), Freeze-Dried Cheddar Cheese (RBGH Free Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Potato Starch (as anti-caking)), Freeze-Dried Parmesean Cheese (Parmesean Cheese (Cultured Part-Skim Milk, Salt, Enzymes), Disodium Phospate, Salt), Whole Milk Solids, Freeze-Dried Romano cheese from cow's milk (cultured pasteurized part-skim milk, salt, enzymes, disodium phosphate, salt), Butter Sauce Flavor (Modified Corn Starch, Salt, Whey Solids, Non-Fat Dry Milk, Dehydrated Butter, Butter Flavor, Sugar, Xanthan Gum, Lactic Acid), Smoked Green Hatch Chili Pepper Powder, Smoked Green Hatch Chili Pepper Flake, Dehydrated Onion, Sea Salt, Jalapeno Pepper Powder, Black Pepper, Turmeric, Nutmeg.