ROASTED POBLANO & WHITE CHEDDAR MAC AND CHEESE

ROASTED POBLANO & WHITE CHEDDAR MAC AND CHEESE

Nutrition Facts

Serving Size
1 SERVING 1- HEAPING #8 SCOOP)
Amount Per Serving
Calories 172
% Daily Value
Total Fat 10.3g
16%
Saturated Fat 5.7g
29%
Cholesterol 27mg
9%
Sodium 396mg
17%
Total Carbohydrate 12.7g
4%
Dietary Fiber 0.8g
3%
Protein 6.6g
13%
Vitamin A 4%
Vitamin C 5%
Calcium 16%
Iron 1%
Total Time

35 min.

Serving & Size

1 SERVING 1- HEAPING #8 SCOOP)

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Roasted poblano & white cheddar mac & cheese made with Campbell’s® Macaroni and Cheese and Campbell's® Reserve Roasted Poblano and White Cheddar Soup.

Recipe Yields:

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Ingredients Weight Measure
Campbell’s® Signature Macaroni and Cheese
pouches
Campbell's® Reserve Roasted Poblano & White Cheddar Soup with Tomatillos
20 oz.
cups
vegetable cooking spray
green chiles 7.5 oz. 1 1/2  cups
panko 1 oz. 0 1/2  cups
panko 2 oz. cups
butter 1.25 oz. 2 1/2  tbsp.
white Cheddar cheese 4 oz. cups
Instructions
Preparation:

1. Thaw Campbell’s® Signature Macaroni and Cheese and Campbell's® Reserve Roasted Poblano & White Cheddar Soup with Tomatillos according to package directions.

CCP: Hold for cold service at 41°F until needed.
Mac & Cheese Mixture:

1. Preheat oven to 375°F. 

2. Spray oven-proof casserole dish with non-stick cooking spray. Reserve.

3. In large bowl, mix together thawed macaroni and soup. 

4. Add chili peppers and first listed panko. Stir until combined.  Place in a greased oven-proof casserole dish.  Reserve.
Panko Topping:

1. In medium bowl, toss second listed panko, butter and cheddar cheese.  Sprinkle 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- heaping #8 scoop, portion about 1/2 cup (4 oz.) into bowl. Serve immediately.
 

Recipe Tip

  1. To add extra color, garnish with a pinch of sliced green onions.
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