Mini Bacon Mac-and-Cheese Pot Pies

Bacon and cheese — what's not to love? A batch of these mini pot pies will have everyone begging for another.

  • prep time 35 min
  • total time 60 min
  • ingredients 6
  • servings 8

Ingredients

1
box (5.5 to 7.25 oz) macaroni and cheese dinner, plus butter and milk called for on box
1
pouch (4 oz) Green Giant™ Veggie Blend-Ins™ 100% butternut squash purée
4
slices bacon, crisply cooked and crumbled
1
cup shredded American cheese (4 oz)
1/2
teaspoon smoked paprika
1
can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
  • 1 Heat oven to 375°F. Spray 8 (6-oz) glass custard cups with cooking spray. Place on pan with sides.
  • 2 Make macaroni and cheese as directed on box. Stir in squash purée, bacon, cheese and paprika.
  • 3 Separate dough into 8 biscuits. Press each biscuit to form 5 1/2-inch round. Place 1 round in each custard cup, pressing in bottom and up side. Spoon generous 1/3 cup macaroni mixture into each.
  • 4 Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute. Remove from glass cups.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Mini Pot Pie
    Calories
    550
    (
    Calories from Fat
    240),
    % Daily Value
    Total Fat
    27g
    27%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    4 1/2g
    4 1/2%
    ),
    Cholesterol
    25mg
    25%;
    Sodium
    1630mg
    1630%;
    Total Carbohydrate
    63g
    63%
    (Dietary Fiber
    0g
    0%
      Sugars
    3g
    3%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    0%;
    Calcium
    15%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    4
    *Percent Daily Values are based on a 2,000 calorie diet.
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