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Mini Mac and Cheese Crescent Cups

Mini Mac and Cheese Crescent Cups
  • Prep 30 min
  • Total 50 min
  • Servings 24
Kids and kids-at-heart will flip for these adorable mini crescent mac and cheese cups!
April 24, 2018

Ingredients

  • 3/4 cup evaporated milk
  • 1 1/2 cups hot water
  • 1 cup uncooked elbow macaroni
  • Salt, to taste
  • 1/2 cup shredded sharp or medium Cheddar cheese
  • 1/2 cup chopped cooked bacon
  • 1 can (8 count) Pillsbury™ refrigerated crescents

Steps

  • 1
    Heat oven to 350°F. Spray 2 mini muffin pans with cooking spray. In 2- to 3-quart saucepan, heat evaporated milk, hot water, macaroni and salt to boiling over high heat. Reduce heat to medium; cook 7 to 9 minutes, stirring frequently, until pasta is tender and liquid is almost gone. Remove from heat; stir in cheese until melted, then bacon. Add more salt to taste, if desired.
  • 2
    Meanwhile, unroll crescent dough on work surface; create 4 rectangles by pressing diagonal seams together. Cut each rectangle in half the long way, then make 2 perpendicular cuts in each, creating a total of 24 smaller rectangles. Place 1 of the small rectangles in each muffin cup.
  • 3
    Spoon a heaping tablespoonful of pasta mixture into each muffin cup.
  • 4
    Bake 14 to 16 minutes or until crescent bases are golden brown, lifting crescent base with fork if necessary to check colour. Cool 5 minutes, then remove from muffin cups with fork.

  • Stir, stir, stir! The one-pot pasta filling is a snap to make, but it requires attentive stirring.

Nutrition Facts

Serving Size: 24
Calories
80
Total Fat
3.5g
Saturated Fat
1.5g
Trans Fat
0g
Cholesterol
5mg
Sodium
130mg
Total Carbs
9g
Dietary Fiber
0g
Sugars
2g
Protein
3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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