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Mini Bacon Mac-and-Cheese Pot Pies

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.
Updated October 10, 2016

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) 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) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Steps

  • 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.

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

Nutrition Facts

Serving Size: 1 Mini Pot Pie
Calories
550
Calories from Fat
240
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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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