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Ultimate Mac and Cheese Pot Pie

Ultimate Mac and Cheese Pot Pie
  • Prep 20 min
  • Total 45 min
  • Ingredients 9
  • Servings 6

An easy homemade cheese sauce is the key to this decadent macaroni and cheese skillet. ...MORE+ LESS-

Ingredients

8
oz uncooked bow-tie (farfalle) pasta (4 cups)
2
tablespoons butter
2 1/2
cups whole milk
1
cup shredded sharp Cheddar cheese (4 oz)
1
cup shredded Swiss cheese (4 oz)
1
tablespoon cornstarch
1
bag (12 oz) broccoli florets, thawed
6
slices refrigerated precooked bacon, prepared as directed on package
1
can (11 oz) Pillsbury™ refrigerated original breadsticks (12 breadsticks)

Steps

Hide Images
  • 1
    Heat oven to 375°F. Cook and drain pasta as directed on package.
  • 2
    Meanwhile, in 11- or 12-inch ovenproof skillet, heat butter over medium heat. Add milk and cheeses; beat with whisk 7 to 10 minutes or until smooth. Beat in cornstarch; cook 2 minutes longer or until mixture is thickened slightly.
  • 3
    Stir in pasta and broccoli. Crumble bacon; sprinkle over pasta mixture. Cut each breadstick into four pieces. Arrange pieces in single layer around edge of skillet.
  • 4
    Bake 20 to 25 minutes or until filling is bubbly and breadsticks are golden brown. Cover and refrigerate any remaining pot pie up to 3 days.

Expert Tips

  • Replace the bacon with cubed cooked chicken or browned ground beef for a heartier meal.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
600
Calories from Fat
220
% Daily Value
Total Fat
25g
38%
Saturated Fat
13g
64%
Trans Fat
1/2g
Cholesterol
65mg
22%
Sodium
800mg
33%
Potassium
330mg
9%
Total Carbohydrate
68g
23%
Dietary Fiber
3g
14%
Sugars
7g
Protein
27g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
15%
15%
Calcium
40%
40%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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