Mac & Cheese Cups

Timbo2000

I like to cook, especially with beer (in me). If a recipe is not easy, I'm not interested.

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.

8 ounces uncooked elbow macaroni (about 2 cups)

1 can (10 ½ ounces) Campbell’s® Condensed Cheddar Cheese Soup

½ cup milk

⅛ teaspoon ground black pepper

4 ounces (reduced fat) light cream cheese, cut into 1-inch pieces

8 ounces shredded 2% milk Cheddar cheese (about 2 cups) (we used sharp Cheddar)

1 tablespoon grainy brown mustard (optional)

1 egg, beaten

¼ cup finely grated Parmesan cheese

1 teaspoon smoked or sweet paprika

Directions at campbells.com

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