180 ml/6 oz
Featured Maple Leaf Product: Roller Grill Naturals Wiener -7″ 5/lb (#13605)
|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|
- 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.
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
|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|
|Vitamin A||56.1 RE|
|Vitamin C||8.8 mg|
|Calories from Fat||31 %|