Mac and Cheese Pot Pie

September 29, 2015

in Recipes

Hello Dishwater Dreams readers, Kristin from Chef Boyardee here.  I am excited to be writing for Lindsey today!  Let me introduce myself. I live in Chicago with my Bichon Frise, Joey.  What I love most about the city is that there’s always something to do: grab drinks with friends, stroll along the Riverwalk, check out a new exhibit at the Field Museum, ride a Divvy bike on Lake Shore Drive and so much more. When I am not exploring new pockets of the Windy City, I am cooking one of my favorite dishes or a new recipe from Pinterest.

With back-to-school season in full swing, easy-to-make weeknight dinner ideas become essential.  That’s what I love about this pot pie recipe—it’s so simple to make and delicious! With a combination of cheesy macaroni, broccoli, and jalapenos, you get savory and hearty flavor in a flaky pastry crust. This mac and cheese pot pie recipe takes just 40 minutes to prepare and bake, so you have more time to drive the kids to practice and help with homework!

Mac and Cheese Pot Pie

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Ingredients

  • 1 package frozen steamable broccoli cuts

  • 2 cans Chef Boyardee® Mac & Cheese

  • 2 tablespoons jalapeño peppers, chopped

  • 1 cup shredded Pepper Jack cheese

  • 1 cup shredded sharp Cheddar cheese

  • 1/2 cup reduced fat (2%) milk

  • 1 egg

  • 1 tablespoon water

  • 1 package  frozen puff pastry, thawed

Directions

  1. Preheat your oven to 400° Fahrenheit. Steam packaged broccoli in your microwave according to directions; let stand for 3 minutes.

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  1. Stir together canned mac & cheese, jalapeños, Pepper Jack cheese, Cheddar cheese and milk in large bowl until blended well. Stir in steamed broccoli.

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  1. Divide mac & cheese mixture between 6 individual round baking dishes. Beat together egg and water to make egg wash.

  2. Cut puff pastry into 6 circles, slightly larger than top of each baking dish. Brush outer edge of each circle with egg wash. Place egg wash side DOWN on dish; lightly press pastry to edge of dishes. Brush top of crusts with additional egg wash. Cut slit in top of each crust for steam to escape. Place baking dishes on baking sheet. Bake 20 minutes or until crust is golden brown and filling is hot.

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It’s that easy! I hope you guys enjoy this recipe as much as I do. Check out Chef Boyardee’s website for more recipe ideas for cooking with kids!

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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

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