TOMATO CHEDDAR ELBOW MACARONI

TOMATO CHEDDAR ELBOW MACARONI

Nutrition Facts

Serving Size
1 CUP (8 OZ SPOODLE)
Amount Per Serving
Calories 345
% Daily Value
Total Fat 7.1g
11%
Saturated Fat 3.7g
19%
Cholesterol 17mg
6%
Sodium 567mg
24%
Total Carbohydrate 55.2g
18%
Dietary Fiber 5.4g
22%
Protein 18g
36%
Vitamin A 27%
Vitamin C 13%
Calcium 35%
Iron 13%

Child Nutritional Content

  • mma: 2.0oz
  • grain: 2.0oz
  • totalVegetable: 0.5c
  • darkGreen: 0.0c
  • redOrange: 0.5c
  • legumes: 0.0c
  • starchy: 0.0c
  • other: 0.0c
  • additional: 0.0c
  • fruit: 0.0c
  • milk: 0.0c
Total Time

Not Available

Serving & Size

1 CUP (8 OZ SPOODLE)

Add To Pantry

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!

Recipe Yields:

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

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Ingredients Weight Measure
Campbell's® Healthy Request® Condensed Tomato Soup
150 oz.
cans
water 12  gallons
whole grain elbow macaroni 6 lb. 18  cups
low fat (1%) milk 1 1/2  cups
carrot 9 oz. cups
reduced fat Cheddar cheese 75 oz. 7 1/2  cups
mustard 0 1/2  cups
Worcestershire sauce 0 1/4  cups
onion powder tbsp.
reduced fat Cheddar cheese 25 oz. cups
Instructions
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.

Recipe Tip

  1. For best quality, combine the pasta and sauce as close to service as possible.
  2. If pasta is prepared in advance of the day of service, follow directions for cooking pasta for same day service. After it’s cooked and drained, return the pasta to the vessel and cover it with cold water. Add ice, stir gently, and chill the pasta to 40°F or below. Skim off any remaining ice with a strainer, and drain. Store in covered containers, refrigerated at 40°F. To reheat, place pasta in a basket or strainer and plunge into rapidly boiling water. Drain hold for hot service at 140°F or higher.
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