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Mini Macaroni & Cheese Cups

Mini Macaroni & Cheese Cups

5
(2)

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.

serves 4 people

Ingredients

cost per recipe: $3.02

The price is determined by the national average.

  • 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 cooked rotini (spiral) pastaor medium shell-shaped pasta, cooked and drained

  • 1

    cup shredded Cheddar cheese(about 4 ounces)

view nutrition info

How to Make It

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. 
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.
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.
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. 

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.

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Made With
Campbell's® Condensed Cheddar Cheese Soup

Campbell's® Condensed Cheddar Cheese Soup

BUY NOW

Ratings & Reviews

(2)
  • Cindy S.

    September 15, 2014

    Easy and Tasty

    This is a winner, will become a new favorite in this house. I had Parmesan and mozzarella cheese handy so I combined those with the cheddar. I also used half and half instead of milk. Aside from those substitutions, I followed the recipe as written. The results were delicious. The next time I make it I will use cupcake liners to make serving easier as well as a quicker cleanup. This would be good for a brunch dish, or a family/holiday meal. I would like to see how well it freezes also, since the recipe makes quite a few servings. It would be great to just pull a couple out of the freezer and pop them in the microwave for a quick side dish.

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  • Sandy71

    October 21, 2013

    All ages loved this recipe

    I made these, for the first time, for a baby shower to go along with a ham, as a side dish. They were very easy to make, did not have any trouble with them coming out of the muffin cups (which I was concerned about). I did use a little more bread crumbs, than called for, and I also used sharp cheddar cheese. They came out moist and delicious! I was very please with this recipe. Thanks Campbell's!!

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