Child Nutritional Content
- mma: 2.0oz
- grain: 1.0oz
- totalVegetable: 0.0c
- darkGreen: 0.0c
- redOrange: 0.0c
- legumes: 0.0c
- starchy: 0.0c
- other: 0.0c
- additional: 0.0c
- fruit: 0.0c
- milk: 0.0c
Treat your students to the comforting taste of home with this quick-to-fix baked mac and cheese casserole, made with rich and creamy Campbell's Mac & Cheese Reduced Fat Whole Grain Rich, and served with Goldfish® Made with Whole Grain Cheddar.
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|
|USDA Commodity reduced fat cheddar cheese||20 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.
c. Sprinkle 20 oz cheese (about 5 cups) over the mac and cheese product in each pan. Mix to distribute evenly.
CCP: Cover pans with foil, and bake in the oven until the cheese on top is melted, the casserole in the center of the pan reaches 165° F for 15 seconds.
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.
Portion each serving with 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.