TOMATO CHEDDAR ELBOW MACARONI
Nutrition Facts
Serving Size
1 CUP (8 OZ SPOODLE)
Amount Per Serving
Calories 346
% Daily Value
Total Fat 7.2g
11%
Saturated Fat 3.7g
19%
Cholesterol 17mg
6%
Sodium 568mg
24%
Total Carbohydrate 55.2g
18%
Dietary Fiber 5.5g
22%
Protein 18g
36%
Vitamin A 12%
Vitamin C 9%
Calcium 27%
Iron 13%

tomato cheddar elbow macaroni

Looking for a flavorful, exciting way to meet meal components in your K-12 and child care settings? Made with Campbell's® Healthy Request® Condensed Tomato Soup, whole grain pasta, low fat Cheddar cheese and carrots, this easy to make meal will keep the kids coming back to try more school lunches!

  • Total time: 45 minutes
  • Servings: 50
Ingredient Weight Measure
water 12 gallon
whole grain elbow macaroni , dry 6.000 lb. 18 cup
Campbell's® Healthy Request® Condensed Tomato Soup , 50 oz ea 150.000 oz. 3 can
low fat (1%) milk 1.5 cup
carrot , shredded 9.000 oz. 2 cup
reduced fat Cheddar cheese , shredded 75.000 oz. 7.5 cup
mustard 0.5 cup
Worcestershire sauce 0.25 cup
onion powder 2 tbsp.
reduced fat Cheddar cheese , shredded 25.000 oz. 6 cup
1. Cook pasta until al dente. DO NOT OVER COOK. Drain well.
CCP: Hold at 140 °F or higher.
2. To prepare sauce, combine condensed soup, milk, carrots, first measure of shredded cheese, prepared mustard,Worcestershire sauce, and onion powder. Cook over medium heat until the carrots are softened and the cheese is melted. Stir frequently with a wire whisk.
To Assemble:
1. Combine the pasta and sauce. Transfer the mixture to serving pans that have been sprayed with nonstick cooking spray.

2. Top with 2nd measure of shredded cheese.
CCP: Heat in a 350 °F oven for approximately 10 minutes, until the cheese has melted or until internal temperature reaches 145 °F or higher for 15 seconds
.
CCP: Hold for hot service at 140 °F or higher.

3. To serve, portion 1 cup (8 oz spoodle) onto plate.

Looking for a flavorful, exciting way to meet meal components in your K-12 and child care settings? Made with Campbell's® Healthy Request® Condensed Tomato Soup, whole grain pasta, low fat Cheddar cheese and carrots, this easy to make meal will keep the kids coming back to try more school lunches!

  • Total time: 45 minutes
  • Servings: 50
Ingredient Weight Measure
water 12 gallon
whole grain elbow macaroni , dry 6.000 lb. 18 cup
Campbell's® Healthy Request® Condensed Tomato Soup , 50 oz ea 150.000 oz. 3 can
low fat (1%) milk 1.5 cup
carrot , shredded 9.000 oz. 2 cup
reduced fat Cheddar cheese , shredded 75.000 oz. 7.5 cup
mustard 0.5 cup
Worcestershire sauce 0.25 cup
onion powder 2 tbsp.
reduced fat Cheddar cheese , shredded 25.000 oz. 6 cup
1. Cook pasta until al dente. DO NOT OVER COOK. Drain well.
CCP: Hold at 140 °F or higher.
2. To prepare sauce, combine condensed soup, milk, carrots, first measure of shredded cheese, prepared mustard,Worcestershire sauce, and onion powder. Cook over medium heat until the carrots are softened and the cheese is melted. Stir frequently with a wire whisk.
To Assemble:
1. Combine the pasta and sauce. Transfer the mixture to serving pans that have been sprayed with nonstick cooking spray.

2. Top with 2nd measure of shredded cheese.
CCP: Heat in a 350 °F oven for approximately 10 minutes, until the cheese has melted or until internal temperature reaches 145 °F or higher for 15 seconds
.
CCP: Hold for hot service at 140 °F or higher.

3. To serve, portion 1 cup (8 oz spoodle) onto plate.

Made with:

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