Garden Mac and Cheese Biscuit Cups

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.

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

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Servings
    Calories
    240
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    3 1/2g,
    3 1/2%
    Trans Fat
    2 1/2g
    2 1/2%
    ),
    Cholesterol
    10mg
    10%;
    Sodium
    540mg
    540%;
    Total Carbohydrate
    29g
    29%
    (Dietary Fiber
    1g
    1%
      Sugars
    0g
    0%
    ),
    Protein
    6g
    6%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    0%;
    Calcium
    8%;
    Iron
    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 Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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