Since my family’s palate is very sparse, I have to find new ways of serving up the things they’ll actually eat. I have a pretty good recipe for Chicken Pot Pie that I don’t mess with, but when I saw a magazine ad for Mini Chicken Pot Pies, I was itching to make some mini comfort food and thought “mmm… Mac & Cheese.”
With as many likes that my not staged, dark and grainy Instagram picture received, I figured I had to blog them 🙂
Mini Mac & Cheese Pot Pies
• Your favorite Mac & Cheese recipe (it can be from the ‘Blue Box’, your Grandma’s, your go to organic brand, anyone will do! I personally used the Kraft Homestyle Hearty Cheese that comes in the bags)
• 1 package of 8 large flaky layered refrigerated biscuits
• 1/2 cup of shredded cheddar cheese
• 1/4 cup of breadcrumbs
Preheat your oven to 350 degrees.
Prepare your mac & cheese according to package instructions or your recipe (if you use the Kraft Homestyle like I did..don’t use the oven optional finish – that’s what we’ll essentially be doing!)
Roll or pat the biscuits to flatten slightly. Press the biscuits into the bottoms and up the sides of the muffin-pan cups. Spoon as much prepared mac & cheese as you can into each biscuit cup, no more than 1/2 cup if you can fit that much in (I couldn’t!). The dough will expand, it will be messy…it’s worth it 🙂 You will likely have left over mac & cheese, you can reheat this in the pot or in the microwave and serve it on the side if you like.
Top each with about 2 teaspoons cheese and about 1 teaspoon of breadcrumbs.
Bake 20 to 25 minutes (checking for doneness after 15 minutes as all ovens differ in baking) or until the biscuits are golden brown
Let the pot pies cool in the pan on a wire rack for 5 minutes. Then plate them and serve.