Mini Macaroni & Cheese Cups

By LynnWelch

Everyone loves macaroni and cheese, but it tastes even better when baked in individual muffin-pan cups. They are a fun and creative way to enjoy this classic comfort food.

Ingredients

• Vegetable cooking spray
• 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 or medium shell-shaped pasta, cooked and drained
• 1 cup shredded Cheddar cheese (about 4 ounces)

Details

Servings 4
Adapted from campbellskitchen.com

Preparation

Step 1

1

Heat the oven to 400°F.  Spray 8 (2 1/2-inch) muffin-pan cups with the 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.