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Ultimate Mac and Cheese Pot Pie

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Ultimate Mac and Cheese Pot Pie
  • Prep Time 20 min
  • Total Time 45 min
  • Servings 6
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An easy homemade cheese sauce is the key to this decadent macaroni and cheese skillet.

Ingredients

8
oz uncooked bow-tie (farfalle) pasta (4 cups)
2
tablespoons butter
2 1/2
cups whole milk
1
cup shredded sharp Cheddar cheese (4 oz)
1
cup shredded Swiss cheese (4 oz)
1
tablespoon cornstarch
1
bag (12 oz) broccoli florets, thawed
6
slices refrigerated precooked bacon, prepared as directed on package
1
can (11 oz) Pillsbury™ refrigerated original breadsticks (12 breadsticks)

Directions

  • 1 Heat oven to 375°F. Cook and drain pasta as directed on package.
  • 2 Meanwhile, in 11- or 12-inch ovenproof skillet, heat butter over medium heat. Add milk and cheeses; beat with whisk 7 to 10 minutes or until smooth. Beat in cornstarch; cook 2 minutes longer or until mixture is thickened slightly.
  • 3 Stir in pasta and broccoli. Crumble bacon; sprinkle over pasta mixture. Cut each breadstick into four pieces. Arrange pieces in single layer around edge of skillet.
  • 4 Bake 20 to 25 minutes or until filling is bubbly and breadsticks are golden brown. Cover and refrigerate any remaining pot pie up to 3 days.
Tips  

Replace the bacon with cubed cooked chicken or browned ground beef for a heartier meal.

Nutrition Information 
No nutrition information available for this recipe
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