Chili Mac Pasta Pies

By melanieroe

Prep Time: 20 Min
Total Time: 1 Hr
Makes: 8 servings

Nutritional Information

Nutrition Information:
1 Serving (1 Serving)

* Calories 460
o (Calories from Fat 190),

* Total Fat 21g
o (Saturated Fat 10g,
o Trans Fat 4g),
* Cholesterol 40mg;
* Sodium 1140mg;
* Total Carbohydrate 52g
o (Dietary Fiber 2g,
o Sugars 9g),
* Protein 14g;

Percent Daily Value*:

* Vitamin A 20.00%;
* Vitamin C 6.00%;
* Calcium 20.00%;
* Iron 15.00%;

Exchanges:

* 3 Starch;
* 0 Fruit;
* 1/2 Other Carbohydrate;
* 0 Skim Milk;
* 0 Low-Fat Milk;
* 0 Milk;
* 0 Vegetable;
* 0 Very Lean Meat;
* 0 Lean Meat;
* 0 High-Fat Meat;
* 3 Fat;

Carbohydrate Choices:

* 3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 box (7 1/4 oz) macaroni and cheese dinner
• Milk and butter called for on macaroni and cheese box
• 1 can (15 oz) chili
• 1 1/2 cups shredded Cheddar cheese (6 oz)
• 1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits

Preparation

Step 1

1. Heat oven to 350°F. Make macaroni and cheese as directed on box. Stir in chili and 1/2 cup of the Cheddar cheese; cook 1 minute.

2. Separate dough into 8 biscuits; press each biscuit to 5 1/2-inch round. Firmly press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming 1/4-inch rim. Fill with macaroni mixture; sprinkle with remaining cheese.

3. Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.