Ultimate Mac and Cheese Pot Pie

By á-40713

An easy homemade cheese sauce is the key to this decadent macaroni and cheese skillet.

- From Pillsbury.com

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) Green Giant® Valley Fresh Steamers® Select® broccoli florets, thawed
• 6 slices refrigerated precooked bacon, prepared as directed on package
• 1 can (11 oz) Pillsbury® refrigerated original breadsticks (12 breadsticks)

Preparation

Step 1

Heat oven to 375°F. Cook and drain pasta as directed on package.

Meanwhile, in 11- or 12-inch ovenproof skillet, heat butter over medium heat. Whisk milk and cornstarch together; add to butter. Cook over medium heat, stirring constantly, 7 to 10 minutes or until cheese is melted and mixture is thickened slightly.

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.

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