Mini Bacon Mac-and-Cheese Pot Pies

By gmbeckett

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) Green Giant® Veggie Blend-Ins™ 100% 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 biscuits

Details

Servings 1
Cooking time 60mins
Adapted from pillsbury.com

Preparation

Step 1

Heat oven to 375°F. Spray 8 (6-oz) glass custard cups with cooking spray. Place on pan with sides.

Make macaroni and cheese as directed on box. Stir in squash purée, bacon, cheese and paprika.

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.

Heat oven to 375°F. Spray 8 (6-oz) glass custard cups with cooking spray. Place on pan with sides.

Make macaroni and cheese as directed on box. Stir in squash purée, bacon, cheese and paprika.

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.