Mini Mac and Cheese Pot Pies

• 16 ounces, weight Cooked Elbow Macaroni
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 2 cups Milk
• 2 cups Shredded Sharp Cheddar
• 1 teaspoon Salt And Pepper, to taste
• 1/2 teaspoons Cayenne Pepper
• 3 whole Hot Dogs, Chopped
• 2 whole Pre-made Pie Crusts
• 1 whole Egg, Beaten With 1 Tablespoon Water

1. 1.
2. Boil your pasta and drain.
3. 2.
4. Melt butter in saucepan and stir in flour to make a paste.
5. 3.
6. Stir in milk and keep stirring until the sauce thickens.
7. 4.
8. Add cheese and melt, stirring until smooth.
9. Blend in salt, pepper and cayenne and cooked pasta.
10. 5.
11. Chop hot dogs into 1/2-inch pieces and stir into mac and cheese.
12. 6.
13. Preheat oven to 400F.
14. Roll out one of the pre-made crusts and cut out eight 4 circles using a cutter or glass rim.
15. 7.
16. Grease a muffin tin and place the 8 crust rounds as the bottom layers in the muffin tin.
17. 8.
18. Fill each pie cup with mac and cheese mixture.
19. 9.
20. Take the other pie crust and cut out another 8 pie circles to top mac and cheese cups.
21. 10.
22. Crimp the edges and cut slits in the tops.
23. 11.
24. Beat 1 egg with 1 tablespoon water and brush the tops of each mini pie.
25. 12.
26. Bake at 400F for 15-20 minutes or until the tops are golden brown.

macaroni, butter, flour, milk, cheddar, salt, cayenne pepper, pie crusts, egg

Taken from tastykitchen.com/recipes/main-courses/mini-mac-and-cheese-pot-pies/ (may not work)