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.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
362 Calories
Recipe Instructions
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.
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.
Ingredients
2 tablespoons milk
1 cup shredded Cheddar cheese
⅛ teaspoon ground black pepper
1 teaspoon butter, melted
1 serving Vegetable cooking spray
3 tablespoons plain dry bread crumbs
1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
2 cups rotini or medium shell-shaped pasta, cooked and drained
