Nutrition Facts
Ingredients
INGREDIENTS: SKIM MILK, WHITE CHEDDAR CHEESE (MILK, CULTURES, SALT, ENZYMES), MACARONI (WHOLE WHEAT FLOUR, ENRICHED FLOUR [WHEAT FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], EGG WHITES), WATER, CONTAINS LESS THAN 2% OF: MODIFIED FOOD STARCH, DISODIUM PHOSPHATE, NATURAL FLAVORING (MILK), YEAST EXTRACT, ANNATTO EXTRACT FOR COLOR, DEHYDRATED ONIONS, SALT, SODIUM PHOSPHATE.
Allergens
- EGG
- MILK
- WHEAT
Special Dietary Needs
Good source of Calcium; Good source of Protein; Sodium 481 - 800 mgs.; Whole Grain
Our new Mac and Cheese tastes delicious and creamy. It’s the perfect choice for operators looking to elevate the mac and cheese eating experience. Serve as purchased, or try one of our savory recipes, as part of a complete reimbursable meal. Perfect for kids restaurant menus, healthcare, and other venues where a great tasting, nutritionally advantaged product is required.
Features And Benefits
K-12 Operators need great tasting, reimbursable meals to serve their students. Campbell’s Mac and Cheese Whole Grain Reduced Fat is CN labeled and delivers 2 oz meat/meat alternate and 1 oz equivalent grain (whole grain-rich) for K-12 schools. Delicious taste and smooth and creamy texture makes this the perfect solution for operators, while meeting USDA Tier 2 menu sodium standards. Serve as purchased, or try one of our recipes for a mac and cheese bar, or baked casseroles with mix-ins to deliver a truly enjoyable experience.
KEY ATTRIBUTES
Whole Grain Rich, Excellent source of protein, No partially hydrogenated oils, No high fructose corn syrup, No colors from artificial sources, Reduced Fat, Excellent source of calcium, No added preservatives, No artificial flavors, and No added MSG **Small amount of glutamate occurs naturally in yeast extract
Preparation
PREPARATION DIRECTIONS- THAWED:
THAW IN REFRIGERATOR 48 HOURS BEFORE COOKING (Starting temperature- 38°F.)
CONVECTION OVEN: 1. Preheat convection oven to 350°F. 2. Into each full steam table pan (12x20x2 1/2”) coated with cooking spray, spread 15 lb. (contents of 3 pouches) thawed mac and cheese. Cover with foil. 3. Bake for 60 minutes (stir after 30 minutes) or until internal temperature in center reaches 165°F. for 15 seconds. 4. Cover. Keep hot for service.
CONVENTIONAL OVEN: 1. Preheat conventional oven to 400°F. 2. Into each full steam table pan (12x20x2 1/2”) coated with cooking spray, spread 15 lb. (contents of 3 pouches) thawed mac and cheese. Cover with foil. 3. Bake for 75 minutes (stir every 30 minutes) or until internal temperature in center reaches 165°F. for 15 seconds. 4. Cover. Keep hot for service.
STEAMER: 1. Steam 1 sealed pouch thawed mac and cheese on perforated tray for 30 minutes or until internal temperature reaches 165°F. for 15 seconds. Carefully remove cooked mac and cheese from pouch to serving pan. 2. Cover. Keep hot for service. STEAM
KETTLE/STOVETOP: 1. Carefully place 1 sealed pouch thawed mac and cheese into steam kettle or large stockpot of simmering water. 2. Cook for 45 minutes (stir occasionally to turn pouch for even heating) or until internal temperature reaches 165°F. for 15 seconds. Carefully remove cooked mac and cheese from pouch to serving pan. 3. Cover. Keep hot for service.
FROZEN: KEEP FROZEN BEFORE COOKING
STEAMER: 1. Steam 1 sealed pouch frozen mac and cheese on perforated tray for 40 minutes or until internal temperature reaches 165°F. for 15 seconds. Carefully remove cooked mac and cheese from pouch to serving pan. 2. Cover. Keep hot for service.
STEAM KETTLE/STOVETOP: 1. Carefully place 1 sealed pouch frozen mac and cheese into steam kettle or large stockpot of simmering water. 2. Cook for 55 minutes (stir occasionally to turn pouch for even heating) or until internal temperature reaches 165°F. for 15 seconds. Carefully remove cooked mac and cheese from pouch to serving pan. 3. Cover. Keep hot for service.
Handling
KEEP FROZEN AT 0° (-18°C) OR BELOW
Storage
Shelf Life:
638 DAYS
Storage Temperature:
0 °F
Serving Ideas
Serve as a mac and cheese bar! Top with your favorite veggies or add a side of whole grain goldfish to contribute towards a reimbursable meal. Bake with veggies or your favorite protein as a casserole! Check campbellsfoodservice.com for complete recipes!
More
K-12 Operators need great tasting, reimbursable meals to serve their students. Campbell’s Mac and Cheese Whole Grain Reduced Fat is CN labeled and delivers 2 oz meat/meat alternate and 1 oz equivalent grain (whole grain-rich) for K-12 schools. Delicious taste and smooth and creamy texture makes this the perfect solution for operators, while meeting USDA Tier 2 menu sodium standards. Serve as purchased, or try one of our recipes for a mac and cheese bar, or baked casseroles with mix-ins to deliver a truly enjoyable experience.
KEY ATTRIBUTES
Whole Grain Rich, Excellent source of protein, No partially hydrogenated oils, No high fructose corn syrup, No colors from artificial sources, Reduced Fat, Excellent source of calcium, No added preservatives, No artificial flavors, and No added MSG **Small amount of glutamate occurs naturally in yeast extract
Packaging Details
(L x W x H)
Other Information
www.campbellfoodservice.com
For more information on our products, contact your distributor or call 1-800-879-7687.
Supporting Materials
To find out more about our merchandising and point of sale options, contact your Campbell's representative or call (800) TRY-SOUP (879-7687) and ask about how your operation can benefit from our support.
