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Cajun Mac & Cheese Bites

  • prep time: 5 min
  • total time: 32 min
  • serves: 6 people
  • calories: 211 1 serving
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Ingredients

  • 4 ounces uncooked elbow macaroni (about 1 cup)
  • 1 can (18.8 ounces) Campbell’s® Chunky® Chicken and Sausage Gumbo
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 1/4 cup milk
  • 1/4 cup plain panko
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Ingredients

  • 4 ounces uncooked elbow macaroni (about 1 cup)
  • 1 can (18.8 ounces) Campbell’s® Chunky® Chicken and Sausage Gumbo
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 1/4 cup milk
  • 1/4 cup plain panko
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Instructions
Step 1

Heat the oven to 425°F.  While the oven is heating, spray 24 mini muffin-pan cups with cooking spray.

Step 2

Heat the uncooked elbows and soup in a 2-quart saucepan over medium-high heat to a boil.  Reduce the heat to medium.  Cook, uncovered, for 7 minutes or until the elbows are tender and the liquid is absorbed, stirring occasionally.  Remove the saucepan from the heat.  Stir in the cheese, milk and panko.

Step 3

Divide the soup mixture among the mini muffin-pan cups.  Press the mixture down gently with the back of a spoon.

Step 4

Bake for 10 minutes or until the tops are golden brown.  Let cool in the pan on a wire rack for 5 minutes.  Remove the bites from the pan and serve warm.

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Bring these spicy little Cajun Mac & Cheese Bites to your next big game event and feel like a winner no matter what!  Mac and cheese is always a hit, and this handheld version with chunks of perfectly-seasoned chicken and andouille sausage is super-flavorful and easy to make.  Elbow pasta cooks right in the soup for maximum flavor (and minimum cleanup)!  Stir in some Cheddar cheese and panko, then spoon into mini muffin-pan cups and bake until the tops are golden brown.  Just 5 ingredients and about 30 minutes is all it takes- well played!

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Guided Cooking

Ingredients

  • 4 ounces uncooked elbow macaroni (about 1 cup)
  • 1 can (18.8 ounces) Campbell’s® Chunky® Chicken and Sausage Gumbo
  • 1 cup shredded Cheddar cheese (about 4 ounces)
  • 1/4 cup milk
  • 1/4 cup plain panko

Instructions

  • Step 1

    Heat the oven to 425°F.  While the oven is heating, spray 24 mini muffin-pan cups with cooking spray.

  • Step 2

    Heat the uncooked elbows and soup in a 2-quart saucepan over medium-high heat to a boil.  Reduce the heat to medium.  Cook, uncovered, for 7 minutes or until the elbows are tender and the liquid is absorbed, stirring occasionally.  Remove the saucepan from the heat.  Stir in the cheese, milk and panko.

  • Step 3

    Divide the soup mixture among the mini muffin-pan cups.  Press the mixture down gently with the back of a spoon.

  • Step 4

    Bake for 10 minutes or until the tops are golden brown.  Let cool in the pan on a wire rack for 5 minutes.  Remove the bites from the pan and serve warm.

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Calories 211
Total Fat 8 g
Sat. Fat 4 g
Trans Fat 0 g
Cholesterol 28 mg
Sodium 437 mg
Total Carb 25 g
Dietary Fiber 1 g
Sugar 2 g
Protein 10 g
Vitamin D 1 %DV
Calcium 12 %DV
Iron 5 %DV
Potassium 3 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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