CAMPBELL’S® CHEESEBURGER MAC & CHEESE

Made With:
Tip

Suggested Toppings:

Shredded Romaine Lettuce: #8 scoop (1/2 cup)

Diced Tomatoes: #16 scoop (1/4 cup)

Serve with a pre-portioned 1-oz. condiment cup (about 16 goldfish) of Pepperidge Farm® Goldfish® Made with Whole Grain Cheddar.

Nutrition Facts
Serving Size
1 SERVING:SEE INSTRUCTIONS
Amount Per Serving
Calories 351
% Daily Value
Total Fat 14.1g
22%
Saturated Fat 7.1g
36%
Cholesterol 52mg
17%
Sodium 707mg
29%
Total Carbohydrate 31.9g
11%
Dietary Fiber 1.9g
8%
Protein 22.4g
45%
Vitamin A 2%
Vitamin C 0%
Calcium 32%
Iron 10%
Total Time

90 min.

Serving & Size

1 SERVING:SEE INSTRUCTIONS

Yields

Treat your students to the comforting taste of home with this quick-to-fix cheeseburger mac and cheese, made with rich and creamy Campbell's Mac & Cheese Reduced Fat Whole Grain Rich. 

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING:SEE INSTRUCTIONS
Amount Per Serving
Calories 351
% Daily Value
Total Fat 14.1g
22%
Saturated Fat 7.1g
36%
Cholesterol 52mg
17%
Sodium 707mg
29%
Total Carbohydrate 31.9g
11%
Dietary Fiber 1.9g
8%
Protein 22.4g
45%
Vitamin A 2%
Vitamin C 0%
Calcium 32%
Iron 10%

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable cooking spray
Made With:

Product

Campbell's® Mac & Cheese Whole Grain Reduced Fat

View Product
Campbell's® Mac & Cheese Whole Grain Reduced Fat, heated according to package directions 5 lb. pouches
85% lean ground beef, cooked 7 oz. 7/8  cups
1. Spray the pan with cooking spray.

2. Pour tempered mac and cheese into hotel pan.
 
3.  Cover pan with foil and bake following the instructions below.

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.

a. Conventional oven- at 375°F for approximately 75 minutes, stir every 30 minutes.

b. Convection oven- at 350°F for approximately 60 minutes, stir after 30 minutes.

CCP: Hold for hot service (covered) at 140°F.

4. Portion 1 cup using an 8-oz spoodle or TWO #8 scoops. Top with 2 ounces beef using a #16 scoop. Serve immediately.
 

 

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