Chili Mac

Portion Size: 1 cup (8 oz.)

DIRECTIONS

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

Portion Size: 1 cup (8 oz.)

DIRECTIONS

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

	* - required fields
*To:
CC:
Subject:
Message:
	In our effort to fight spam, enter the characters from this image in the space below:

Chili Mac

DIRECTIONS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

INGREDIENT

50 SERVINGS

100 SERVINGS

Chili Mac

DIRECTIONS

INGREDIENTS

50 SERVINGS

100 SERVINGS