Mini Bacon Mac-and-Cheese Pot Pies

  • Prep 35 min
  • Total 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) 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

Hide Images
  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

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;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved