Mini Bacon Mac-and-Cheese Pot Pies
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Updated Oct 10, 2016
Bacon and cheese — what's not to love? A batch of these mini pot pies will have everyone begging for another.
Mini Bacon Mac-and-Cheese Pot Pies
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- Prep Time 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) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)
Instructions
-
Step1Heat oven to 375°F. Spray 8 (6-oz) glass custard cups with cooking spray. Place on pan with sides.
-
Step2Make macaroni and cheese as directed on box. Stir in squash purée, bacon, cheese and paprika.
-
Step3Separate 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.
-
Step4Bake 20 to 22 minutes or until biscuits are golden brown. Cool 1 minute. Remove from glass cups.
Nutrition
550
Calories
27g
Total Fat
14g
Protein
63g
Total Carbohydrate
3g
Sugars
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
4Tips from the
Pillsbury Kitchens
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