Garden Mac and Cheese Biscuit Cups

Garden Mac and Cheese Biscuit Cups

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.

Prep Time



Total Time






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)
  1. 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.
  2. 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.
  3. Bake 16 to 20 minutes or until edges of biscuits are golden brown. Cool 1 minute; remove from pan.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Servings)
  • Calories 240
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 2 1/2g),
  • Cholesterol 10mg;
  • Sodium 540mg;
  • Total Carbohydrate 29g
    • (Dietary Fiber 1g,
    • Sugars 0g),
  • Protein 6g;
Percent Daily Value*:
    • 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;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.