Garden Mac and Cheese Biscuit Cups

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  • 25 min prep time
  • 45 min total time
  • 7 ingredients
  • 10 servings

Ingredients

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)

Directions

  1. 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. 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. 3 Bake 16 to 20 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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