Spicy Mac ‘n Cheese Biscuit Pies

By keenan

Ingredients

• 1 cup uncooked elbow macaroni (about 4 oz)
• 1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk biscuits
• 3/4 cup Old El Paso® medium cheese n' salsa dip
• 2 tablespoons chopped roasted red bell peppers (from a jar)

Details

Servings 1
Cooking time 45mins
Adapted from pillsbury.com

Preparation

Step 1

1. Heat oven to 375°F. In 2-quart saucepan, cook macaroni as directed on package.

2. Meanwhile, separate dough into 10 biscuits. Press 1 biscuit in each of 10 ungreased regular-size muffin cups, firmly pressing dough to cover bottom and side, forming 1/4-inch rim over edge of cup.

3. Drain macaroni; return to saucepan. Stir in cheese dip and roasted peppers until macaroni is coated. Spoon about 1/4 cup macaroni mixture into each cup.

4. Bake 14 to 18 minutes or until edges of biscuits are golden brown.