1-800-461-SOUP(7687)

Carnitas Mac and Cheese

Made With:

Soups

VERVE® Roasted Poblano & White Cheddar Soup with Tomatillos

Des poblanos grillés sur le feu, des piments verts et des tomatilles acidulées accompagnent un mélange riche de cheddar blanc doux et de crème douce, que relève une giclée de lime rafraîchissante.

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Total Time

40 min.

Serving & Size

1 bowl

Yields

A cross between mac and cheese and tacos, this indulgent baked dish will definitely be a hot seller.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
cooked gemelli pasta 1 lb 454  g
Campbell’s® Verve® Roasted Poblano and White Cheddar Soup with Tomatillos 1 pouch (4 lbs) pouch (1.81 kg)
shredded Cheddar cheese, divided 3 cups 750  mL
shredded cooked pork 2 cups 500  mL
1. Preheat oven to 400°F (200°C). Toss together pasta, soup, half of the cheese and pork. Spoon into greased full hotel pan (4 inches/10 cm or 2 inches/5 cm deep). Sprinkle with remaining cheese. Bake for 20 to 25 minutes until golden brown and bubbly. Keep warm for service.
Weight Measure
diced tomatoes 1 cups 375  mL
diced onion 1 cup 80  mL
finely chopped fresh cilantro 1 cup 60  mL
lime juice 2 tbsp 30  mL
seeded diced jalapeño pepper 2 tbsp 30  mL
salt 1 tsp mL
2. Toss together tomatoes, onion, cilantro, lime juice, jalapeño and salt. Refrigerate for 15 minutes before serving.

Serving:
Spoon 1 cup (250 mL) Mac and Cheese into serving dish. Top with 1/3 cup (85 mL) Pico de Gallo.
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