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.
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).
While the elbows are cooking, heat the oven to 375°F and spray 12 muffin-pan cups with cooking spray.
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.
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.
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.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.