Mini Macaroni and Cheese Cups Good Recipes

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Mini Macaroni and Cheese Cups

"Everyone loves macaroni and cheese, but it tastes even better when baked in individual muffin-pan cups. They are a amusing and innovative way to experience this traditional comfort food."

Ingredients :

Vegetable cooking spray
3 tablespoons undeniable dry bread crumbs
1 teaspoon butter, melted
1 (10.75 ounce) can Campbell's® Condensed Cheddar Cheese Soup
2 tablespoons milk
1/8 teaspoon floor black pepper
2 cups rotini or medium shell-formed pasta, cooked and drained
1 cup shredded Cheddar cheese

Instructions :

Prep : 20M	Cook : 4M	Ready in : 50M

Heat the oven to 400 degrees F. Spray eight (2 half-inch) muffin-pan cups with the cooking spray and gently coat with 1 tablespoon bread crumbs. Stir the closing 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 approximately 1/3 cup rotini mixture into every muffin-pan cup. Sprinkle with the ultimate cheese and bread crumb aggregate.
Bake for 20 mins or until the rotini aggregate is warm and effervescent. Let stand for 10 mins before putting off the minis from the pan.

Notes :

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