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Mushroom Mac and Cheese

Made With:


Deluxe Macaroni & Cheese

A Canadian mainstay with a creamy, smooth Cheddar cheese sauce.

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• Cremini, portobello, shiitake and oyster mushrooms are a nice medley of mushrooms.

• For Baked mac and cheese, sprinkle with Parmesan cheese and bake in 2-inch (5 cm) deep, full-size hotel pan.

Feature Product: Campbell’s® Pouch Macaroni and Cheese (code 25330)
(*Can substitute other Campbell’s Macaroni and Cheese varieties in this concept including Panned Deluxe Mac & Cheese (08103) or Tubbed Macaroni & Cheese (11441))


Total Time

30 min.

Serving & Size

A mix of sautéed mushrooms add a meaty texture and earthy flavour to this vegetarian macaroni and cheese.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

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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

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
butter 2 tbsp 30  mL
olive oil 2 tbsp 30  mL
sliced mixed mushrooms 1 lb 500  g
sliced onions 1 1/2 cups 375  mL
minced garlic 1 tbsp 15  mL
salt and pepper each 1/2 tsp mL
dry white wine 3/4 cup 185  mL
Campbell’s Macaroni and Cheese, thawed 1 pouch (4 lb) pouch (1,81 kg)
baby spinach 6 cups L
1. Heat butter and oil in large rondeau or skillet set over medium-high heat; sauté mushrooms, onions, garlic, salt and pepper for 8 to 10 minutes or until golden and tender. Add wine; cook for 2 to 3 minutes or until most of the liquid has evaporated. Let cool completely and refrigerate for up 4 hours in advance of service.

2. Stir together Campbell’s Macaroni and Cheese, and sautéed mushroom mixture. Reheat according to package directions. Stir in spinach. Hold for Service.
Ingredients Weight Measure
Weight Measure
loosely packed baby arugula 1 1/2 cups 375  mL
grated Parmesan cheese 3/4 cup 185  mL
finely chopped fresh chives 2 tbsp 30  mL
Serve 1 1/3 cups (325 mL/10.6 oz) portion per serving in bowls. Sprinkle with 2 tbsp (30 mL/0.2 oz) baby arugula, 1 tbsp (15 mL) Parmesan cheese and 1/2 tsp (2 mL/0.1 oz) finely chopped fresh chives.


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