Chili Mac

Portion Size: 1 cup (8 oz.)
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Chili Mac

DIRECTIONS

  1. Heat oven to 350°F. Cook macaroni until al dente. Drain and rinse.
  2. Mix crumbles with cooked macaroni in 2" deep pans. Use 2 pans for 50 servings and 4 pans for 100 servings.
  3. Stir pinto beans into macaroni turkey mixture.
  4. Mix tomatoes with juice, tomato paste and seasoning together in bowl and combine tomato mixture with macaroni.
  5. Sprinkle cheese evenly over pan of macaroni.
  6. Bake for about 30 minutes or until chili mac reaches 140°F. Hold at 140°F. until service.
  7. Portion 8 oz. (2 #8 scoops) for one serving.

INGREDIENT

Macaroni, whole grain, dry

50 SERVINGS

MEASURE:
WEIGHT: 3 lbs. 6 oz.

100 SERVINGS

MEASURE:
WEIGHT: 6 lbs. 8 oz.

INGREDIENT

Savory Turkey Crumbles FC, #6401-40, thawed

50 SERVINGS

MEASURE:
WEIGHT: 7 lbs.

100 SERVINGS

MEASURE:
WEIGHT: 14 lbs.

INGREDIENT

Pinot beans, canned, drained

50 SERVINGS

MEASURE: 3 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 2 c.
WEIGHT:

INGREDIENT

Tomatoes, diced, canned in juice, low sodium

50 SERVINGS

MEASURE: 2 qt.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal.
WEIGHT:

INGREDIENT

Tomato paste, no salt added

50 SERVINGS

MEASURE: 1 qt.
WEIGHT:

100 SERVINGS

MEASURE: 2 qt.
WEIGHT:

INGREDIENT

Tex-Mex or taco seasoning, salt-free

50 SERVINGS

MEASURE: 3/4 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 1/2 c.
WEIGHT:

INGREDIENT

Cheddar cheese, shredded

50 SERVINGS

MEASURE:
WEIGHT: 1 lb. 9 oz.

100 SERVINGS

MEASURE:
WEIGHT: 3 lbs. 2 oz.
NUTRIENTS PER SERVING
Calories 298 cal
Fat 10 g
Saturated Fat 5 g
Trans Fat 0 g
Cholesterol 60 mg
Sodium 441 mg
Carbohydrates 30 g
Dietary Fiber 4 g
Protein 23 g
1 serving provides 2.5 oz. meat/meat alternate, 1 bread/grain and ¼ c. (other) vegetable.
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Chili Mac

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 cup (8 oz.)
 
Chili Mac

DIRECTIONS

  1. Heat oven to 350°F. Cook macaroni until al dente. Drain and rinse.
  2. Mix crumbles with cooked macaroni in 2" deep pans. Use 2 pans for 50 servings and 4 pans for 100 servings.
  3. Stir pinto beans into macaroni turkey mixture.
  4. Mix tomatoes with juice, tomato paste and seasoning together in bowl and combine tomato mixture with macaroni.
  5. Sprinkle cheese evenly over pan of macaroni.
  6. Bake for about 30 minutes or until chili mac reaches 140°F. Hold at 140°F. until service.
  7. Portion 8 oz. (2 #8 scoops) for one serving.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Macaroni, whole grain, dry 3 lbs. 6 oz. 6 lbs. 8 oz.
Savory Turkey Crumbles FC, #6401-40, thawed 7 lbs. 14 lbs.
Pinot beans, canned, drained 3 c. 1 qt. 2 c.
Tomatoes, diced, canned in juice, low sodium 2 qt. 1 gal.
Tomato paste, no salt added 1 qt. 2 qt.
Tex-Mex or taco seasoning, salt-free 3/4 c. 1 1/2 c.
Cheddar cheese, shredded 1 lb. 9 oz. 3 lbs. 2 oz.
 
NUTRIENTS PER SERVING
Calories 298 cal Fat 10 g Saturated Fat 5 g
Trans Fat 0 g Cholesterol 60 mg Sodium 441 mg
Carbohydrates 30 g Dietary Fiber 4 g Protein 23 g
 
1 serving provides 2.5 oz. meat/meat alternate, 1 bread/grain and ¼ c. (other) vegetable.
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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