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Mini Bacon Mac-and-Cheese Pot Pies

Prep 35 min
Total 60 min
Ingredients 6
Servings 8

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

By Pillsbury Kitchens

October 10, 2016

Ingredients

box (5.5 to 7.25 oz) macaroni and cheese dinner, plus butter and milk called for on box

pouch (4 oz) butternut squash purée

slices bacon, crisply cooked and crumbled

cup shredded American cheese (4 oz)

1/2

teaspoon smoked paprika

can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

Steps

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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.

Expert Tips

Kids and adults will love these mini pot pies filled with mac and cheese, bacon and smoked paprika.

Nutrition Information

Nutrition Facts

Serving Size: 1 Mini Pot Pie

Calories: 550
Calories from Fat: 240

% Daily Value

Total Fat: 27g; 42%
Saturated Fat 8g 42% Trans Fat 4 1/2g
Cholesterol: 25mg; 8%
Sodium: 1630mg; 68%
Potassium: 135mg; 4%
Total Carbohydrate: 63g; 21%
Dietary Fiber 0g 0% Sugars 3g
Protein: 14g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 15%; 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;