mini macaroni and cheese cups

Ingredients

• Servings: 8
• vegetable cooking spray
• 3 tablespoons plain dry bread crumbs
• 1 teaspoon butter, melted
• 1 (10.75 ounce) can campbell's® condensed cheddar cheese soup
• 2 tablespoons milk
• 1/8 teaspoon ground black pepper
• 2 cups rotini or medium shell-shaped pasta, cooked and drained
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 20 mins Cook Time: 20 mins Ready Time: 50 mins


• 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.
• 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.
• 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.