Roasted Red Pepper & Smoked Gouda Mac & Cheese made with Campbell's® Mac & Cheese and Campbell's® Roasted Red Pepper & Smoked Gouda Soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
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|Profit Per Serving|
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|Profit Per Meal|
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|Profit Per Day|
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1. Thaw Campbells® Signature Macaroni and Cheese and Campbell's® Reserve Roasted Red Pepper & Smoked Gouda Bisque 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 vegetable cooking spray. Reserve.
3. In large bowl, mix together thawed macaroni and bisque.
4. Add green onions. Stir until combined. Place in a greased oven-proof casserole dish. Reserve.
1. In medium bowl, toss panko, melted butter and gouda 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.
1. Using a #4 scoop + 1- scant #8 scoop, portion about 1-1/2 cups (10 oz.) onto plate. Serve immediately.
- To add color, garnish with a pinch of sliced green onions.