Mini Bacon Mac-and-Cheese Pot Pies

1 Ratings

1 Reviews

Kitchen Tested

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.

By Pillsbury Kitchens

Updated October 10, 2016

Make with

Pillsbury Biscuits

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) Pillsbury™ Grands!™ Flaky Layers refrigerated Original biscuits

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

% 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;