BUFFALO MAC & CHEESE WITH BLUE CHEESE CRUMBLES

Nutrition Facts

Serving Size

20 CUPS

Amount Per Serving

Calories 467

% Daily Value

Total Fat 25.2g

39%

Saturated Fat 12.3g

62%

Cholesterol 95mg

32%

Sodium 965mg

40%

Total Carbohydrate 30.1g

10%

Dietary Fiber 2.1g

Protein 27.2g

54%

Vitamin A 16%

Vitamin C 3%

Calcium 34%

Iron 5%

Total Time

Serving & Size

20 CUPS

Buffalo Mac & Cheese made by combining Campbells® Macaroni and Cheese and Campbell's® Signature Buffalo Style Chicken with Blue Cheese Soup and topped with blue cheese crumbles.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day	Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients	Weight	Measure	Instructions

Instructions

1	paration: 1. Thaw Campbell’s® Signature Macaroni and Cheese and Campbell's® Signature Buffalo Style Chicken with Blue Cheese Soup according to package directions. Reserve.
2	& Cheese Mixture: 1. Preheat oven to 375°F. 2. Spray oven-proof casserole with non-stick cooking spray. Reserve. 2. In large bowl, mix together thawed macaroni and soup pouches. 3. Add chicken, celery, red pepper flakes, hot sauce, blue cheese and first listed panko. Stir until combined. Place in a greased oven-proof casserole dish. Reserve.
3	ko Topping: 1. In medium bowl, toss second listed panko with melted butter. 2. Evenly sprinkle over top of filled casserole dish. Bake for 30 minutes, or until golden brown. CCP: Heat to a minimum internal temperature of 165°F for 1 minute. CCP: Hold for hot service at 140°F or higher until needed.
4	Serve: 1. Using 1- #4 scoop + 1- #12 scoop, portion 1-1/3 cup (10 oz.) onto plate. 2. Garnish with 1-1/2 teaspoons blue cheese crumbles and a pinch of green onion. Serve immediately.

Ingredients	Weight	Measure

Instructions

Preparation:

1. Thaw Campbell’s® Signature Macaroni and Cheese and Campbell's® Signature Buffalo Style Chicken with Blue Cheese Soup according to package directions. Reserve.

Mac & Cheese Mixture:

1. Preheat oven to 375°F.

2. Spray oven-proof casserole with non-stick cooking spray. Reserve.

2. In large bowl, mix together thawed macaroni and soup pouches.

3. Add chicken, celery, red pepper flakes, hot sauce, blue cheese and first listed panko. Stir until combined. Place in a greased oven-proof casserole dish. Reserve.

Panko Topping:

1. In medium bowl, toss second listed panko with melted butter.

2. Evenly sprinkle over top of filled casserole dish. Bake for 30 minutes, or until golden brown.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve:

1. Using 1- #4 scoop + 1- #12 scoop, portion 1-1/3 cup (10 oz.) onto plate.

2. Garnish with 1-1/2 teaspoons blue cheese crumbles and a pinch of green onion. Serve immediately.

Recipes