MAC & CHEESE-CHEESE TRIO

Made With:

Product

Campbell’s® Signature Macaroni and Cheese

Fontina, Parmesan, and Cheddar Cheese combined with Campbell's Mac & Cheese topped with panko and baked until golden brown.

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Nutrition Facts
Serving Size
SERVING (1-1/2 CUP; 1-#4 + 1- #8 SCOOP)
Amount Per Serving
Calories 640
% Daily Value
Total Fat 40g
62%
Saturated Fat 22.7g
114%
Cholesterol 111mg
37%
Sodium 1421mg
59%
Total Carbohydrate 35.3g
12%
Dietary Fiber 2.1g
8%
Protein 32.8g
66%
Vitamin A 13%
Vitamin C 0%
Calcium 82%
Iron 1%
Total Time

35 min.

Serving & Size

SERVING (1-1/2 CUP; 1-#4 + 1- #8 SCOOP)

Yields

Fontina, Parmesan, and Cheddar Cheese combined with Campbell's Mac & Cheese topped with panko and baked until golden brown.

Nutrition Facts

Nutrition Facts
Serving Size
SERVING (1-1/2 CUP; 1-#4 + 1- #8 SCOOP)
Amount Per Serving
Calories 640
% Daily Value
Total Fat 40g
62%
Saturated Fat 22.7g
114%
Cholesterol 111mg
37%
Sodium 1421mg
59%
Total Carbohydrate 35.3g
12%
Dietary Fiber 2.1g
8%
Protein 32.8g
66%
Vitamin A 13%
Vitamin C 0%
Calcium 82%
Iron 1%

estimate your profit

Step 1
Profit Per Serving
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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
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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

Ingredients & Instructions

Made With:

Product

Campbell’s® Signature Macaroni and Cheese

View Product
Weight Measure
Campbell’s® Signature Macaroni and Cheese, 4 pound pouch pkg.
Preparation:

1. Thaw Campbell’s® Signature Macaroni and Cheese according to package directions.

CCP: Hold for cold service at 41°F until needed.
Weight Measure
vegetable cooking spray
Parmesan cheese, shredded 4 oz. 1 1/2  cups
fontina cheese, shredded 8 oz. cups
Cheddar cheese, shredded 6 oz. 1 1/2  cups
Mac & Cheese Mixture:

2. Preheat oven to 375°F. Spray oven-proof casserole dish with vegetable cooking spray. Reserve.

3. In large bowl, mix together thawed macaroni, half (3/4 cup) of  parmesan cheese, and all of the fontina and cheddar cheese. Place in greased oven-proof casserole dish. Reserve.
Weight Measure
panko 2 oz. 12  tbsp.
butter 1 oz. tbsp.
Panko:

1. In medium bowl, mix together remaining (3/4 cup) parmesan cheese, panko and melted butter. Sprinkle mixture evenly over top of filled casserole dish.

2. Bake for 30 minutes, or until golden brown.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

CCP: Hold for hot service at 140°F or higher until needed.

To Serve:

1. Using 1-#4 + 1=#8 scoop, portion 1-1/2 cup (about 10.5 oz.) onto plate. Serve immediately


 
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