HOME-STYLE BAKED MAC & CHEESE CASSEROLE W/GOLDFISH SMILES- SOUTH OF THE BORDER (K-12)

Nutrition Facts

Serving Size

1 cup (8 oz spoodle or TWO # 8 scoops) plus toppin

Amount Per Serving

Calories 321

% Daily Value

Total Fat 10.5g

16%

Saturated Fat 5.3g

27%

Cholesterol 30mg

10%

Sodium 751mg

31%

Total Carbohydrate 36.2g

12%

Dietary Fiber 5.1g

20%

Protein 18.4g

37%

Vitamin A 14%

Vitamin C 65%

Calcium 38%

Iron 10%

Child Nutritional Content

mma: 2.0oz
grain: 1.0oz
totalVegetable: 0.5c
darkGreen: 0.0c
redOrange: 0.25c
legumes: 0.125c
starchy: 0.0c
other: 0.125c
additional: 0.0c
fruit: 0.0c
milk: 0.0c

Total Time

90 min.

Serving & Size

1 cup (8 oz spoodle or TWO # 8 scoops) plus toppin

Treat your students to the comforting taste of home with this quick-to-fix baked Tex-Mex style mac and cheese casserole, 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.

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

vegetable cooking spray
Campbell's® Mac & Cheese Whole Grain Reduced Fat 15 lb. 3 pouches Our new Mac and Cheese tastes delicious and creamy. It’s the perfect choice for operators looking to elevate the mac and cheese eating experience. Serve as purchased, or try one of our savory recipes, as part of a complete reimbursable meal. Perfect for kids restaurant menus, healthcare, and other venues where a great tasting, nutritionally advantaged product is required.
Beans, Black (Turtle), Low-sodium, Canned, USDA 100359	30 oz.	5 cups
red bell pepper, diced	26 oz.	5 cups
green pepper, diced	26 oz.	5 cups
Salsa, Low Sodium, USDA, 100330	46 oz.	5 cups
low fat Cheddar cheese, shredded	20 oz.	5 cups
Pepperidge Farm® Goldfish® Made with Whole Grain Cheddar 11 oz. 5 cups

1. BUILD THE CASSEROLE IN BAKING PAN(S) (use full sized steamtable pans, 12" x 20" x 2-1/2"):

To assemble each pan:

a. Spray the pan(s) with cooking spray.
b. Pour 3 pouches (5 lb ea) of tempered mac and cheese into each pan.
Stir in beans, red and green peppers, salsa and cheese.

2. BAKE:

CCP: Cover pans with foil, and bake in the oven until the casserole in the center of the pan reaches 165°F for 15 seconds, stirring half way in between cooking time.

a. Conventional oven- at 375° F for approximately 1 hour, stirring after 30 minutes.
b. Convection oven- at 350° F for approximately 75 minutes, stirring every 30 minutes.

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

3. SERVE:

Portion 1 cup using an 8-oz spoodle or TWO #8 scoops. Serve with a pre-portioned 1-oz. condiment cup (about 16 goldfish) of Pepperidge Farm® Goldfish® Made with Whole Grain Cheddar. Serve immediately.

Ingredients	Weight	Measure

Campbell's® Mac & Cheese Whole Grain Reduced Fat

15 lb.

3 pouches

Pepperidge Farm® Goldfish® Made with Whole Grain Cheddar

11 oz.

5 cups

vegetable cooking spray
Beans, Black (Turtle), Low-sodium, Canned, USDA 100359	30 oz.	5 cups
red bell pepper	26 oz.	5 cups
green pepper	26 oz.	5 cups
Salsa, Low Sodium, USDA, 100330	46 oz.	5 cups
low fat Cheddar cheese	20 oz.	5 cups

Instructions

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