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Mac & Cheese Cups
Ingredients
  • 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
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