Mini Macaroni and Cheese Cups

November 12, 2020 Receipt Cheese 0

Mini Macaroni and Cheese Cups 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

Original recipe yields 4 servings

The ingredient list now reflects the servings specified

1 serving Vegetable cooking spray
3 tablespoons plain dry bread crumbs
1 teaspoon butter, melted
1 (10.75 ounce) can Campbell’s® Condensed Cheddar Cheese Soup
2 tablespoons milk
? teaspoon ground black pepper
2 cups rotini or medium shell-shaped pasta, cooked and drained
1 cup shredded Cheddar cheese

Time Details

PREP :

COOK : 20 mins

TOTAL : 10 mins

SERVING : 4

YIELD : 8 mini cups

Step 1

Heat the oven to 400 degrees 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.

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Step 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.
Step 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.

Per Serving: 362 calories; protein 14.2g; carbohydrates 41.5g; fat 14.6g; cholesterol 36mg; sodium 771.2mg.