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Mac & Cheese Cups

Image of prepared Mac & Cheese Cups recipes made with Campbell’s Cheddar Cheese Soup, elbow macaroni, cream cheese and more!
  • prep time: 20 min
  • total time: 55 min
  • serves: 12 people
  • calories: 184 1 serving

This fun take on mac and cheese using Campbell’s® Cheddar Cheese Soup transforms the classic comfort food into individual cups, excellent as appetizers or for perfectly portioned-out sides. Plus, it’s endlessly adaptable to your tastes- try it with bacon, jalapenos, halved cherry tomatoes, or roasted broccoli mixed in. 

Ingredients

  • 8 ounces uncooked elbow macaroni (about 2 cups)
  • 1 can (10 1/2 ounces) Campbell’s® Condensed Cheddar Cheese Soup
  • 1/2 cup milk
  • 1/8 teaspoon ground black pepper
  • 4 ounces (reduced fat) light cream cheese, cut into 1-inch pieces
  • 8 ounces shredded 2% milk Cheddar cheese (about 2 cups) (we used sharp Cheddar)
  • 1 tablespoon grainy brown mustard (optional)
  • 1 egg, beaten
  • 1/4 cup finely grated Parmesan cheese
  • 1 teaspoon smoked or sweet paprika

Instructions

  • Step 1

    Cook the elbows in a large saucepot according to the package directions except reduce the cooking time by 1 minute.  Drain the elbows in a colander (you'll be using the pot again to make the sauce).

  • Step 2

    While the elbows are cooking, heat the oven to 375°F and spray 12 muffin-pan cups with cooking spray.

  • Step 3

    Heat the soup, milk and black pepper in the saucepot over medium-low heat until hot.  Add the cream cheese and Cheddar cheese and cook and whisk until smooth.  Stir in the mustard, if desired.

  • Step 4

    Add the cooked elbows to the soup mixture and stir to coat.  Add the egg and mix well.  Divide the mixture among the muffin-pan cups.  Sprinkle each with about 1 teaspoon Parmesan cheese and a pinch of paprika.

  • Step 5

    Bake for 25 minutes or until golden brown and bubbly at the edges.  Remove from the oven and let cool in the pan for 10 minutes.  Run a knife around the edges of the cups before removing from the pan to serve.

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Calories 184
Total Fat 7 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 34 mg
Sodium 430 mg
Total Carb 19 g
Dietary Fiber 1 g
Sugar 3 g
Protein 10 g
Vitamin D 2 %DV
Calcium 18 %DV
Iron 4 %DV
Potassium 2 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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