ROASTED POBLANO & WHITE CHEDDAR MAC AND CHEESE

ROASTED POBLANO & WHITE CHEDDAR MAC AND CHEESE

Nutrition Facts

Serving Size
15 CUPS
Amount Per Serving
Calories 449
% Daily Value
Total Fat 26.8g
41%
Saturated Fat 14.8g
74%
Cholesterol 71mg
24%
Sodium 1029mg
43%
Total Carbohydrate 33.2g
11%
Dietary Fiber 2.2g
9%
Protein 17.2g
34%
Vitamin A 9%
Vitamin C 12%
Calcium 42%
Iron 2%
Total Time
Serving & Size

15 CUPS

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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:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
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- #4 + 1-#8 scoop, portion 1-1/2 cups (10 oz.) onto plate. Serve immediately.
 

Recipe Tip


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