Quick and easy! Our Muscle Mac Aged Sharp White Cheddar 3.6 oz. Mega Cup is made with Grass-Fed Butter for a creamy Aged Sharp White Cheddar taste.
With no synthetic dyes or colors and GMO-free pasta, Muscle Mac is a healthier choice than national brands.
Packed with 20 grams of protein per serving from dairy & vegetables, for a vegetarian friendly source of protein.
Support the growth and recovery of your muscles from your workouts and active lifestyles.
Get the perfect balance of protein and carbs to provide your body the long-lasting energy and fuel it needs.
High Protein Pasta and Real Cheese makes a great tasting Mac & Cheese for people of all ages.
With no synthetic dyes or colors and GMO-free pasta, Muscle Mac is a healthier choice than national brands.
Packed with 20 grams of protein per serving from dairy & vegetables, for a vegetarian friendly source of protein.
Support the growth and recovery of your muscles from your workouts and active lifestyles.
Get the perfect balance of protein and carbs to provide your body the long-lasting energy and fuel it needs.
High Protein Pasta and Real Cheese makes a great tasting Mac & Cheese for people of all ages.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Muscle Mac ® Pasta (Durum Wheat Semolina, Pea Protein Isolate, Glyceryl Monostearate), Cheddar Cheese Seasoning (Cheddar Cheese (Cultured Pasteurized Milk, Salt, Enzymes), Non-Fat Dry Milk, Whey, Butter (Pasteurized Cream), Salt, Yeast Extract), Anti Boil Over Powder (Modified Food Starch, Salt, Potassium Chloride, Sunflower Lecithin, Contains 2% Or Less of: Soybean Oil To Reduce Dusting).
Wheat
Milk
Try all 3 classic stovetop boxes of our Mac & Cheese that are the perfect meal for the whole family.
Try all 6 of our Mac & Cheese products, from our convenient microwavable cups to our classic stovetop boxes.
Try all 3 microwaveable cups of our Mac & Cheese for a quick and easy meal that’s ready in minutes.
