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.
- Elbow pasta, pepper jack cheese and Hatch green chile
- 10 year shelf life
- 14g of protein per serving
- 1 serving per pouch