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Garden Mac and Cheese Biscuit Cups

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  • 25 min prep time
  • 45 min total time
  • 7 ingredients
  • 10 servings
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What kid of any age wouldn't love a dinner that looks like a cupcake? These Betty Crocker® mac & cheese biscuit cups make a perfect weeknight dinner.

1
box (7 oz) Betty Crocker™ mac & cheese original
Margarine and milk called for on mac & cheese box
1/2
teaspoon yellow mustard
1/2
cup Green Giant™ frozen sweet peas, thawed, drained
1/4
cup shredded carrots
3/4
cup shredded Colby-Monterey Jack or Cheddar cheese (3 oz)
1
can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits)

Steps

  • 1 Heat oven to 375°F. Make mac & cheese as directed on box. Stir in mustard until well blended. Stir in peas, carrots and 1/2 cup of the cheese.
  • 2 Meanwhile, separate dough into 5 biscuits; separate each biscuit into 2 layers. Firmly press 1 biscuit layer in bottom and up side of each of 10 ungreased regular-size muffin cups, forming 1/4-inch rim. Fill with macaroni mixture; sprinkle with remaining 1/4 cup cheese.
  • 3 Bake 16 to 20 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.

Expert Tips

Cups will be very full, so be sure to build up a 1/4-inch rim of dough above the top of the muffin cup.

Keep the garden theme going by adding a green salad with your favorite dressing to make the meal complete.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Servings
Calories
240
% Daily Value
Total Fat
11g
17%
Saturated Fat
3 1/2g
17%
Trans Fat
2 1/2g
Cholesterol
10mg
3%
Sodium
540mg
22%
Total Carbohydrate
29g
10%
Dietary Fiber
1g
4%
Protein
6g
6%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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