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
• 22g of protein per pouch
• 450 calories per pouch
• 10-year shelf life
• 1 serving per pouch