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.
Step 1
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).
Step 2
While the elbows are cooking, heat the oven to 375°F and spray 12 muffin-pan cups with cooking spray.
Step 3
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.
Step 4
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.
Step 5
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.
Calories | 184 | |
Total Fat | 7 | g |
Sat. Fat | 4 | g |
Trans Fat | 0 | g |
Cholesterol | 34 | mg |
Sodium | 430 | mg |
Total Carb | 19 | g |
Dietary Fiber | 1 | g |
Sugar | 3 | g |
Protein | 10 | g |
Vitamin D | 2 | %DV |
Calcium | 18 | %DV |
Iron | 4 | %DV |
Potassium | 2 | %DV |
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.