This macaroni and cheese recipe is for ramekins filled with macaroni and cheese, topped with a garlic butter crescent roll making a Macaroni and Cheese Pot Pie!
Oh, macÂ n’ cheese, how do I love thee? Let me count the ways. I love theeÂ when homemade and oozing with cheesy goodness or even when made from a box. I love theeÂ on Macaroni and Cheese Pizza,Â in Mac and Cheese BallsÂ and now I love theeÂ in Macaroni and Cheese Pot Pie.
Make your favorite macaroni and cheese recipe, adding extra milk and cheese.Â Fill four small ramekins with the cooked macaroni and cheese.Â Unroll Pillsbury Garlic Butter Crescent Rolls and press the diagonal seams triangles together to form four rectangles.Â Cut the rectangles into squares, flatten and place them over the ramekins, stretching gently and pressing to seal in place. Or use a large biscuit cutter to cut out a circle of dough, flatten and place it over the ramekin, stretching gently and pressing to seal in place.
Place ramekins on a baking sheet and bake at 375 degrees for 11 to 13 minutes until golden brown. My kids loved these Mac n’ Cheese Pot Pies and their only complaint was that they disappeared too quickly.