K-12 MAC & CHEESE BAR: VERY VEGGIE MAC & CHEESE

Nutrition Facts

Serving Size

1 CUP MAC & CHEESE PLUS 1/2 CUP TOPPINGS

Amount Per Serving

Calories 338

% Daily Value

Total Fat 11.2g

17%

Saturated Fat 6g

30%

Cholesterol 34mg

11%

Sodium 723mg

30%

Total Carbohydrate 39.9g

13%

Dietary Fiber 4.2g

17%

Protein 19g

38%

Vitamin A 57%

Vitamin C 26%

Calcium 43%

Iron 10%

Child Nutritional Content

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

A few simple ingredients transform Campbell's® Mac & Cheese Whole Grain Reduced Fat into a delicious veggie-packed 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
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

Campbell's® Mac & Cheese Whole Grain Reduced Fat, heated according to package directions 5 lb. 1 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.
frozen broccoli cuts, USDA commodity, thawed, drained	7 oz.	1 1/4 cups
frozen whole kernel corn, USDA commodity, thawed, drained	6 oz.	1 1/4 cups
frozen carrots, USDA commodity, diced, thawed, drained	6 oz.	1 1/4 cups
frozen green peas, USDA commodity, thawed, drained	6 oz.	1 1/4 cups

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

Ingredients	Weight	Measure

Campbell's® Mac & Cheese Whole Grain Reduced Fat

5 lb.

1 pouches

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

Instructions

Recipe Tip

Post a sign on the bar 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"
Offer optional garnishes:

Very finely diced ham or crushed bacon bits (in small bowls with 1 tsp serving spoons)

Hot sauce (in a squeeze bottle)

Seasoned bread crumbs (in a shaker jar)

Black pepper (in a shaker jar)
Fresh blanched veggies may be substituted for frozen veggies in this recipe.

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