THREE CHEESE MAC

THREE CHEESE MAC

Nutrition Facts

Serving Size
1 CUP
Amount Per Serving
Calories 359
% Daily Value
Total Fat 7.2g
11%
Saturated Fat 2.6g
13%
Cholesterol 10mg
3%
Sodium 594mg
25%
Total Carbohydrate 55.7g
19%
Dietary Fiber 2.8g
11%
Protein 15g
30%
Vitamin A 3%
Vitamin C 2%
Calcium 18%
Iron 13%
Total Time

65 min.

Serving & Size

1 CUP

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Cheddar cheese, cream cheese, and Parmesan cheese combine to give you a mouth-watering dish!

Recipe Yields:

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

estimate your profit

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Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Ingredients Weight Measure
Campbells® Healthy Request® Condensed Cream of Mushroom Soup
50 oz.
cans
Swanson® Natural Goodness® Chicken Broth
49.5 oz.
cans
low fat Cheddar cheese 8 oz. cups
low fat cream cheese 8 oz. cups
Parmesan cheese 2 oz. cups
low sodium Worcestershire sauce 0 1/4  cups
lemon juice tbsp.
dry mustard tbsp.
ground red pepper 0 1/2  tsp.
cooked rotelle (wagon wheel) pasta 1 1/2  gallons
vegetable cooking spray
fresh whole-wheat bread crumb 5 oz. cups
vegetable oil tbsp.
Instructions
1. In a soup pot combine Campbell’s® Healthy Request Cream of Mushroom Soup and chicken broth, bring to a slow boil.
2. Remove soup from heat and stir in combined cheeses.

3. In bowl blend Worcestershire, lemon juice, mustard and pepper and stir into soup mixture until smooth.
4. Toss pasta with soup-cheese mixture to coat evenly. Transfer sauced pasta to a sprayed full-size (12 x 20 x 3-in.) hotel pan.
5. In a small bowl combine bread crumbs and oil and mix to moisten. Sprinkle bread crumbs over pasta.

6. Bake pasta in 400°F. conventional or 350°F. convection oven 35-40 minutes or until golden brown and bubbly. CCP: Cook to an internal temperature of 155°F. or higher for 15 seconds. CCP: Hold hot at 140°F or higher for service.

7. To Serve: Let stand 10 minutes before portioning 24 x 1-cup servings.

Recipe Tip

  1. Water may be used instead of chicken broth.
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