Macoroni and Cheese: Macaroni pasta in a 3 chesse sauce
Historians are unsure who exactly we have to thank for this decadent dish, but the earliest known recipe for mac and cheese was in 1769 in Elizabeth Raffald’s book "The Experienced English Housekeeper."
Just add hot water, stir and wait five minutes. You may well eat this meal for breakfast and lunch too
Vegetarian
Made in the UK
Single serving: 450kcal
Weight with pouch: 116g
Dry weight: 101g
Prepared meal weight: 256g
Water required: 140ml
Ingredients: Macaroni Pasta (Wheat) (69.5%), Cheese Sauce (30.5%) (Whole Milk, Cream (Milk), Grated Red Leicester Cheese (Pasteurised Cow's Milk, Salt, Starter Culture, Vegetarian Rennet, Annatto: E160b(ii)), Grated Cheddar Cheese (Whole Cow's Milk, Salt, Lactic Culture, Vegetarian Rennet), Onion, Grated Mozzarella (Pasteurised Cow's Milk, Salt, Vegetarian Rennet, Lactic Acid Starter Culture, Curdling Agent: E509, Anticaking Agent: Potato Starch)), Cornflour, Rapeseed Oil, Salt, White Pepper).
ALLERGENS: Milk, Wheat
Nutritional Information: See image
Features:
Emergency Rations; Food for Outdoor Activities
Long shelf life of up to 5 years
Just add hot (or cold water, if necessary), seal the bag and wait to rehydrate
Highest calorie-to-weight ratio
Preparation:
Remove the oxygen absorber sachet from inside the pouch - the oxygen absorber helps maintain product freshness and is non toxic.
DO NOT EAT the sachet
Slowly add hot water, stirring as you pour and then close the bag
Wait 5 minutes for the food to rehydrate
Note: Cold water will suffice, however the re-hydration time is longer