This recipe takes a southwestern spin on Backpacker’s Pantry’s 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.
- Directions: Remove and discard oxygen absorber. Add 1 cup (240mL) 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. These directions are set for 5,000 feet.
- Best By Date on the packaging is 10 years from manufacturing date.














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