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Macaroni Con Queso

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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

  1. In a 2 gallon sauce pot, cook elbow macaroni following package instructions. Drain. Set aside.
  2. 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.
  3. 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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