Recipe by Campbell's Kitchen
"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."
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Vegetable cooking spray
plain dry bread crumbs
1 (10.75 ounce) can
Campbell's® Condensed Cheddar Cheese Soup
ground black pepper
rotini or medium shell-shaped pasta, cooked and drained
shredded Cheddar cheese
We loved these! I didn't have any Cheddar Cheese soup so I used Cream of Chicken. Added a little more cheese (bc more cheese is never a bad idea!) and also sprinkled in some garlic salt. Will definitely be making again and again.
These are so simple and easy to make! They are delicious too! Will be making again.
I doubled this recipe, and it made 24 in regular muffin pans--more than the recipe indicates but just right for a buffet style party. They tasted ok but not cheesy enough and could've used salt and more pepper. I used foil cups inside the muffin pans and did not use buttered crumbs on the bottom
* Percent Daily Values are based on a 2,000 calorie diet.
Mini Macaroni and Cheese Cups
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 131
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