Mini Bacon Mac-and-Cheese Pot Pies

(1)
  1 reviews
  • 35 min prep time
  • 60 min total time
  • 6 ingredients
  • 8 servings

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

Directions

  1. 1 Heat oven to 375°F. Spray 8 (6-oz) glass custard cups with cooking spray. Place on pan with sides.
  2. 2 Make macaroni and cheese as directed on box. Stir in squash purée, bacon, cheese and paprika.
  3. 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. 4 Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute. Remove from glass cups.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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