Mini Mac and Cheese Pot Pies Recipe

Name: Mini Mac and Cheese Pot Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 16 ounces, weight Cooked Elbow Macaroni, 2 Tablespoons Butter, 2 Tablespoons Flour, 2 cups Milk, and more.

Yes, Mini Mac and Cheese Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Mac and Cheese Pot Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions