Yield
25 servings
Portion Size
180 ml/6 oz
Category
Beef, Chicken
Featured Maple Leaf Product: Roller Grill Naturals Wiener -7″ 5/lb (#13605)
Ingredients
| Metric | Imperial | |
|---|---|---|
| Pasta, elbow macaroni, dry | 1.5 kg | 3.3 lbs |
| Milk, 2% | 750 ml | 3 cups |
| Margarine, soft | 250 ml | 1 cups |
| Cheese Sauce Mix | 100 g | 3.5 oz |
| Cheddar Cheese, grated | 500 g | 4 cups |
| Roller Grill Naturals Wiener- 7" 8/lb, chopped | 20 each (1.140 kg) | 20 each (2.5 lbs) |
| Diced Tomatoes, Low Sodium Cnd | 1 2/3 L | 5 1/3 cups |
| Chili Powder | 20 ml | 4 tsp |
| Kidney Beans, Cnd, rinsed & drained | 1 L | 4 cups |
Method
- Thaw wieners in refrigerator at 4'C/40'F or lower. Heat convection oven to 325'F/165'C. In a large pot, boil water and add elbow macaroni. Cook pasta according to package directions. Drain and transfer back to the large pot.
- Add milk, margarine, cheese sauce mix, and half of the grated cheese. Stir together over low heat.
- Add chopped wieners, diced tomatoes, chili powder and the drained kidney beans to the pot of macaroni. Stir well to combine. Transfer mixture to a 2' deep insert pan. Top with the other half of grated cheddar cheese. Cover with parchment paper and foil.
- Bake for ~ 20-30 minutes to internal temperature of 165'F/74'C is held for 15 seconds. Serve 180 mls /6 oz per serving.
Suggested Accompaniments
Serve with Mixed Green Salad or Steamed Broccoli or Mixed Vegetable (sides not included in the nutritional analysis)
Nutritional Info per 180 ml/6 oz
| Calories | 590 kcal |
| Protein | 24.1 g |
| Carbohydrates | 78.7 g |
| Total Fat | 20.4 g |
| Saturated Fat | 6.0 g |
| Trans Fat | 0.31 g |
| Total Sugar | 15.9 g |
| Total Dietary Fiber | 9.4 g |
| Cholesterol | 55 mg |
| Sodium | 1175 mg |
| Vitamin A | 56.1 RE |
| Vitamin C | 8.8 mg |
| Calories from Fat | 31 % |