What kid of any age wouldn't love a dinner that looks like a cupcake? These Betty Crocker® mac & cheese biscuit cups make a perfect weeknight dinner.
box (7 oz) Betty Crocker™ mac & cheese original
Margarine and milk called for on mac & cheese box
teaspoon yellow mustard
cup Green Giant™ frozen sweet peas, thawed, drained
cup shredded carrots
cup shredded Colby-Monterey Jack or Cheddar cheese (3 oz)
can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits)
Heat oven to 375°F. Make mac & cheese as directed on box. Stir in mustard until well blended. Stir in peas, carrots and 1/2 cup of the cheese.
Meanwhile, separate dough into 5 biscuits; separate each biscuit into 2 layers. Firmly press 1 biscuit layer in bottom and up side of each of 10 ungreased regular-size muffin cups, forming 1/4-inch rim. Fill with macaroni mixture; sprinkle with remaining 1/4 cup cheese.
Bake 16 to 20 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.
Cups will be very full, so be sure to build up a 1/4-inch rim of dough above the top of the muffin cup.
Keep the garden theme going by adding a green salad with your favorite dressing to make the meal complete.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Servings
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- 2 1/2g
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.