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Mini Bacon Mac-and-Cheese Pot Pies

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Mini Bacon Mac-and-Cheese Pot Pies
  • Prep Time 35 min
  • Total Time 60 min
  • Servings 8
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  • Facebook
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  • Print
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Bacon and cheese — what's not to love? A batch of these mini pot pies will have everyone begging for another.

Ingredients

1
box (5.5 to 7.25 oz) macaroni and cheese dinner, plus butter and milk called for on box
1
pouch (4 oz) butternut squash purée
4
slices bacon, crisply cooked and crumbled
1
cup shredded American cheese (4 oz)
1/2
teaspoon smoked paprika
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

Directions

  • 1 Heat oven to 375°F. Spray 8 (6-oz) glass custard cups with cooking spray. Place on pan with sides.
  • 2 Make macaroni and cheese as directed on box. Stir in squash purée, bacon, cheese and paprika.
  • 3 Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place 1 round in each custard cup, pressing in bottom and up side. Spoon generous 1/3 cup macaroni mixture into each.
  • 4 Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute. Remove from glass cups.
Tips  

Kids and adults will love these mini pot pies filled with mac and cheese, bacon and smoked paprika.

Nutrition Information 
No nutrition information available for this recipe
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