Backpacker's Pantry Hatch Green Chili Mac & Cheese - Single Serving


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Backpacker's Pantry Hatch Green Chili Mac & Cheese -- 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.
IngredientsFreeze-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.
  • 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
  • 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. Directions are set for 5,000 feet.
  • Best By Date on packaging is 10 years from manufacturing date.
Backpacker's Pantry