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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|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|
|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.
- Suggested Toppings:
Serve with a pre-portioned 1-oz. condiment cup (about 16 goldfish) of Pepperidge Farm® Goldfish® Made with Whole Grain Cheddar.