QUESO MAC AND CHEESE
Yield Portion Size
5 lbs |
Dry elbow macaroni, uncooked
|
20 cups |
FAMOUS QUESO DIP (recipe at conagrafoodservice.com)
|
2-1/2 cups |
Sour cream
|
3 cups |
Dry bread crumbs
|
2 cups |
Parmesan cheese, grated
|
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 280 mg | 28% |
Carbohydrate | 104 g | 35% |
Cholesterol | 29 mg | 10% |
Total Fat | 22 g | 33% |
Iron | 4 mg | 24% |
Potassium | 241 mg | 0% |
Calories | 726 kcal | 36% |
Sodium | 1602 mg | 67% |
Protein | 22 g | 45% |
Polyunsaturated Fat | 1 g | 7% |
Saturated Fat | 9 g | 43% |
Sugars | 5 g | 0% |
Dietary Fiber | 6 g | 23% |
Vitamin C | 3 mg | 4% |
Vitamin A | 387 iu | 8% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Cook macaroni according to package directions.
-
Step 2
Heat FAMOUS QUESO DIP with sour cream. Mix well.
-
Step 3
Stir macaroni into cheese mixture. Season to taste.
-
Step 4
Spray 2 hotel pans with PAM® High Yield Canola Cooking Spray. Spread mixture into 2 hotel pans.
-
Step 5
Mix bread crumbs and Parmesan, spread over the top of the pasta.
-
Step 6
Spray top with PAM® High Yield Canola Cooking Spray, then bake at 350°F until golden brown.
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