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Mini Chili Mac & Cheese Pies – Canned Biscuit Hack

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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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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
(see my tips below)

DIRECTIONS:

1:  Heat oven to 350°F.

2:  Make macaroni and cheese as directed on box. Stir in chili and 1/2 cup of the Cheddar cheese and heat on the burner for about 1 more minute until chili is warm and cheese is mostly melted.

3:  Separate dough into 8 biscuits and 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.

4:  Fill each muffin cup with macaroni mixture and sprinkle with remaining cheese.

5:  Bake 28 to 32 minutes or until golden brown. Cool 1 minute and remove from pan.

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Darlene’s Tips:  You can skip the chili and just add some cooked ground beef or diced ham or nothing at all. Just mac and cheese!  You could also try mini pockets by adding a spoonful of filling on one dough circle and topping with another dough circle then sealing the edges with a fork.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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