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