A yummy twist to traditional mac n cheese, made with shell shaped pasta and kicked up with flavor from Campbell's Classic Cream of Chicken Soup.
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.
|shell shaped pasta||44 oz.||16 1/2 cups|
|onion powder||4 1/2 tsp.|
|yellow mustard||4 1/2 tsp.|
|non fat milk||7 1/2 cups|
|black pepper||0 1/2 tsp.|
|American cheese||26 oz.||8 1/2 cups|
|paprika||0 1/2 tsp.|
|1. Cook macaroni according to package directions. Rinse and drain.
2. Combine Campbell's® Condensed Cream of Chicken Soup, onion powder, pepper and mustard in large bowl. Gradually stir in milk and blend well.
|3. Add cheese and cooked macaroni to soup mixture. Stir well. Divide evenly between 2 hotel pans (20x12x2).
4. Bake at 350º F. for 35 to 40 minutes. Remove from oven. Sprinkle with paprika.
CCP: Heat until internal temperature is 165º F. or higher for 15 seconds, stirring halfway through heating.
CCP: Hold at 140º F. or higher. Stir before serving.
5. To Serve: Portion with No. 12 scoop (1/3 cup).