CAMPBELL’S® VEGGIE MAC & CHEESE

CAMPBELL'S® VEGGIE MAC & CHEESE

Nutrition Facts

Serving Size
1 SERVING:SEE INSTRUCTIONS
Amount Per Serving
Calories 339
% Daily Value
Total Fat 11.3g
17%
Saturated Fat 6g
30%
Cholesterol 34mg
11%
Sodium 723mg
30%
Total Carbohydrate 40g
13%
Dietary Fiber 4.2g
17%
Protein 19g
38%
Vitamin A 56%
Vitamin C 26%
Calcium 43%
Iron 10%
Total Time

90 min.

Serving & Size

1 SERVING:SEE INSTRUCTIONS

Add To Pantry

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

Recipe Yields:

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

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Step 2
Profit Per Meal
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Ingredients Weight Measure
Campbell's® Mac & Cheese Whole Grain Reduced Fat
5 lb.
pouches
vegetable cooking spray
frozen broccoli cuts 7 oz. 1 1/4  cups
frozen whole kernel corn 6 oz. 1 1/4  cups
frozen carrots 5.5 oz. 1 1/4  cups
frozen green peas 6 oz. 1 1/4  cups
Instructions
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 1/8 cup of each vegetable using a #30 scoop. Serve immediately.
 

 

Recipe Tip

  1. Suggested Toppings:

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



     
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