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Mac and Cheese Hand Pies

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  • Prep 45 min
  • Total 60 min
  • Servings 16
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Handheld Mac and Cheese? Yes. Now you can take your Mac and Cheese with if you are in a hurry!
by: The Food in My Beard
Updated May 12, 2021
Make With
Pillsbury Pie Crust
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  • 1 pound elbow macaroni
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 3 cups milk
  • 10 ounces cheddar cheese
  • 10 ounces jack cheese
  • 1/2 onion
  • Handful arugula
  • 1 red pepper
  • 1 clove garlic
  • 2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)


  • 1
    Bring water to a boil. Preheat oven to 450°F.
  • 2
    Cook the onions and peppers in the butter for about 7 minutes until they're softened.
  • 3
    Add the garlic, followed shortly by the flour. Stir well, eliminating any clumps.
  • 4
    When the flour has cooked for about 3 minutes and is starting to lightly brown, add the milk and mix really well making sure to (again) remove any lumps.
  • 5
    Bring to a simmer and you will see it thicken slightly. Remove from heat.
  • 6
    Meanwhile, drop the pasta into the salted boiling water. Remove when it is slightly undercooked, about 1 minute less than package instructions.
  • 7
    Strain pasta and add to sauce. Stir to coat and slowly add in the cheeses to mix well and form the cheese sauce.
  • 8
    Add in the arugula and stir until wilted.
  • 9
    Allow the pasta to come to room temperature, if not colder. (if you need to speed up this step, spread it out onto a baking sheet and pop it into the fridge or freezer for a few minutes.)
  • 10
    Use a round object (like a bowl) to make large rounds with the pie crust. Fill the rounds with the macaroni and cheese. Fold over and seal with a fork.
  • 11
    Depending on how full you make these pies, this recipe may leave you with a few servings left over as a reward for all your hard work.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • The fun thing about hand pies is the variety.

    You could stick anything you want into these guys!

    I knew I wanted to get in on Pie Week here on Tablespoon. I thought: What better way than sticking something that I am most known for into a pie…Mac and Cheese!

    I cooked up a simple version of mac and cheese with a creamy blend of cheddar and jack, loaded it up with some red peppers and arugula, and packed it into some cut pie crusts for a great grab-and-go snack. Trust me; when you’re in a hurry, having some mac and cheese in hand-held form is a life saver.

    First, sauté the veggies.

    Build the béchamel sauce right on to the veggies.

    Then add your pasta and cheese. YUM! I always make a little extra—I end up eating so much that I wouldn't have enough for the pies!

    Use any round object to make your cuts. Hi everyone! Can you see me in this photo?

    Make sure the mac is cold at this point or it will be too creamy to stuff properly.

    Bake at 450 for about 12 minutes.

    Upon first bite, the flaky crust gives way to the creamy cheesy pasta and everything is right in the world. Another advantage of having your mac and cheese in your hand is that you can dip it in BBQ sauce.

    Dan Whalen likes to hide mac and cheese in other things. He has been blogging for over 4 years at The Food In My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!
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