K-12 MAC & CHEESE BAR: SOUTH OF THE BORDER MAC & CHEESE

K-12 MAC & CHEESE BAR: SOUTH OF THE BORDER MAC & CHEESE

Nutrition Facts

Serving Size
1 CUP MAC & CHEESE PLUS 1/2 CUP TOPPINGS
Amount Per Serving
Calories 332
% Daily Value
Total Fat 11.1g
17%
Saturated Fat 6g
30%
Cholesterol 34mg
11%
Sodium 775mg
32%
Total Carbohydrate 38.4g
13%
Dietary Fiber 4.1g
16%
Protein 18.6g
37%
Vitamin A 15%
Vitamin C 67%
Calcium 42%
Iron 12%

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 MAC & CHEESE PLUS 1/2 CUP TOPPINGS

Add To Pantry

Offer a few simple ingredients for students to build their own freshly prepared, customized south of the border mac and cheese bowl!

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
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
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
× =

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
Campbell's® Mac & Cheese Whole Grain Reduced Fat
5 lb.
pouches
Beans, Black (Turtle), Low-sodium, Canned, USDA 100359 7.5 oz. 1 1/4  cups
red bell pepper 6.5 oz. 1 1/4  cups
green pepper 6.5 oz. 1 1/4  cups
low sodium salsa 11.5 oz. 1 1/4  cups
Instructions
1. Place prepared ingredients on the serving bar.

    CCP: Hold the mac and cheese hot at 140⁰ F or higher.
    CCP: Hold the remaining ingredients cold at 41⁰ F or lower.

2. Place the following serving utensils on the bar:

    For the mac and cheese- #8 scoop or 4 oz spoodle
    For the remaining ingredients- #30 scoops, or 1 oz spoodles

Recipe Tip

  1. For Bar Service: Post a sign to encourage students to take 1 cup of macaroni and cheese and a total of 1/2 cup of vegetables, for example:

    "Please Take: TWO scoops of macaroni and cheese and FOUR scoops of veggies"

     
  2. Other beans, such a kidney or black beans, could be substituted in this recipe.

    Diced tomatoes could also be substituted for salsa.
  3. Optional garnish suggestions:

    Finely chopped green onions (in small bowls with 1 tsp serving spoons)

    Thinly sliced jalapenos (in small bowls with 1 tsp serving spoons)

    Crushed tortilla chips (in small bowls with 1 tsp serving spoons)

    Hot sauce (in a squeeze bottle)

    Chili powder (in a shaker jar)
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