Mini Macaroni & Cheese Cups

By srumbel

Everyone loves macaroni and cheese! Try this fun version baked in individual muffin-pan cups. They are a creative way to enjoy this classic comfort food.
from campbellskitchen.com

Ingredients

• 3 tablespoons plain dry bread crumbs
• 1 teaspoon butter, melted
• 1 can (10 3/4 ounces) Campbell’s® Condensed Cheddar Cheese Soup
• 2 tablespoons milk
• 1/8 teaspoon ground black pepper
• 2 cups rotini (spiral) pasta or medium shell-shaped pasta, cooked and drained
• 1 cup shredded Cheddar cheese (about 4 ounces)

Details

Servings 4
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Heat the oven to 400°F. Spray 8 (2 1/2-inch) muffin-pan cups with vegetable cooking spray and lightly coat with 1 tablespoon bread crumbs. Stir the remaining bread crumbs and the butter in a small bowl.
2 Stir the soup, milk, black pepper, rotini and 3/4 cup cheese in a medium bowl. Spoon about 1/3 cup rotini mixture into each muffin-pan cup. Sprinkle with the remaining cheese and bread crumb mixture.
3 Bake for 20 minutes or until the rotini mixture is hot and bubbling. Let stand for 10 minutes before removing the minis from the pan.