An easy homemade cheese sauce is the key to this decadent macaroni and cheese skillet.
Ultimate Mac and Cheese Pot Pie
- Prep Time 20 min
- Total 45 min
- Ingredients 9
- Servings 6
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) refrigerated Pillsbury™ Original Breadsticks (12 Count)
Instructions
-
Step1Heat oven to 375°F. Cook and drain pasta as directed on package.
-
Step2Meanwhile, 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.
-
Step3Stir 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.
-
Step4Bake 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.
Nutrition
600
Calories
25g
Total Fat
27g
Protein
68g
Total Carbohydrate
7g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 600
- Calories from Fat
- 220
- 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 1/2Tips from the
Pillsbury Kitchens
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