Nutrition Facts
Serving Size:
6.9 oz
Amounts Per Serving
Calories 320
Calories from Fat 190
% Daily Value* |
Total Fat 21g |
32% |
Saturated Fat 12g |
60% |
Trans Fat 0g |
|
Cholesterol 60mg |
20% |
Sodium 540mg |
23% |
Potassium 260mg |
8% |
Total Carbohydrate 16g |
5% |
Dietary Fiber 2g |
8% |
Sugars 3g |
|
Protein 17g |
|
|
Vitamin A 4% |
• |
Vitamin C 25% |
Calcium 45% |
• |
Iron 8 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
Calories: |
2,000 |
2,500 |
Total Fat |
Less than |
65g |
80g |
Sat. Fat |
Less than |
20g |
25g |
Cholesterol |
Less than |
300mg |
300mg |
Sodium |
Less than |
2,400mg |
2,400mg |
Total Carbohydrate |
|
300mg |
375mg |
Dietary Fiber |
|
25g |
30g |
|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Yield: 48 Servings
Serving Size: 6.9 oz
Ingredients
Amount |
Ingredients |
1 1/2 qts.
|
Milk |
3 cups
|
Half-and-Half |
12 cups
|
Cheddar Cheese, Shredded |
3 lbs.
|
Green Chilies, Canned, Chopped |
1 cup
|
Onions, Chopped Fine |
3 Tbsp.
|
Custom Culinary® Master’s Touch® Southwest Flavor Concentrate |
1 oz.
|
Custom Culinary® Gold Label Chicken Base |
3 lbs.
|
Elbow Macaroni Noodles, Cooked, Drained |
3 qts.
|
Tomatoes, Chopped |
1/4 cup
|
Cilantro, Fresh, Chopped |
3 qts.
|
Monterey Jack Cheese, Shredded |
3 cups
|
Tortilla Chips, Crushed |
Recommended Products:
9117 Gold Label Chicken Base,
9890 Master’s Touch® Southwest Flavor Concentrate
Alternate Product Options:
0117 Master's Touch® Chicken Base,
0157 Chef's Own™ Select Chicken Base,
5117 Master’s Touch® All Natural Reduced Sodium Chicken Base
Directions
- In a 2 gallon sauce pot, cook elbow macaroni following package instructions. Drain. Set aside.
- In a 5 gallon steam jacketed kettle or sauce pot, combine milk, half and half cream, cheddar cheese, 1/2 of the Monterey Jack cheese, chilis, onions, Master’s Touch® Southwest Flavor Concentrate and Gold Label Chicken Base, mixing well. Over medium heat, stir constantly until cheese is melted.
- Add cooked macaroni, tomatoes and cilantro, mixing well. Pour mixture in a buttered hotel pan. Sprinkle the top with remaining Monterey Jack cheese and tortilla chips. Bake at 375°F for 45 minutes until evenly browned.
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