This recipe is called Mac and Cheese Pot Pie. ----- Original Message ----- From: Marilyn L. DeWeese To: [email protected] Cc: [EMAIL PROTECTED] Sent: Monday, October 13, 2008 7:49 PM Subject: [RecipesAndMore] Home made pot pie has never been so easy! And the flavorful mac & cheese topping adds another dimension to this dish. The basic recipe makes 2 individually sized pot pies - enough for 2 big eaters, or 4 smaller appetites. It's not
Home made pot pie has never been so easy! And the flavorful mac & cheese topping adds another dimension to this dish. The basic recipe makes 2 individually sized pot pies - enough for 2 big eaters, or 4 smaller appetites. It's not hard - really, it's not! Serves 2 to 4 - Preparation Time 1 hour 2 frozen pie crusts 1 box macaroni and cheese 1/4 c. milk (or to taste) 1/4 c. butter (or to taste) 19 oz. can chunky beef soup or stew 1 c. shredded cheddar cheese (optional) Preheat oven to 350 degrees. Thaw pie crusts 15 minutes. Make the macaroni & cheese according to box directions, or your favorite variation. While macaroni is cooking, heat soup in a saucepan. After thawing shells, press each carefully into an individual size oven-proof bowl or soufflé pan, smoothing it out and patching any cracks. Cut off excess around edges. Pour soup into pie shell. Carefully place spoonfuls of macaroni and cheese on top of pie, covering it evenly. Scatter cheddar cheese on top of the pie. Bake 35 minutes, or until cheese is melted and starting to brown. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
