Spicy Mac And Cheese Empanadas


8 empanadas

Prep Time

20 minutes

Cooking Time

15 minutes

  • 6 ounces butter

  • 1/2 cup diced ham

  • 1 tablespoon red pepper flakes

  • 2 tablespoons flour

  • 16 ounces Velveeta Cheese (1 package)

  • 2 tablepsoons heavy cream

  • Pinch of salt

  • 1/2 box elbow macaroni

  • 1 can Pillsbury Grands Homestyle Original Biscuits

  • 1 egg for egg wash

  • 1/2 cup parmesan cheese

  • Parsley for garnish, optional

Related recipes

Looking for a fun and easy way to eat even more mac and cheese? Of course you are! You’re human! So say hello to these crazy delicious Spicy Mac and Cheese Empanadas. Not only are they easy to make, but they’re super versatile. Don’t want ham? Leave it out. Want it spicier? Add more pepper. It’s all up to you!

Related  Crunchy Dill Chickpea Pancakes with Lemon-Garlic Aioli
1) Boil half a box of elbow macaroni according to package directions and pre-heat oven to 350 Fahrenheit. 2) In a large pot over medium-high heat, melt butter. Once mostly melted, add ham, red pepper flakes and flour. 3) Once the flour is incorporated, add Velveeta, heavy cream and a pinch of salt. Stir until Velveeta has melted and add drained macaroni into the pot. Mix until all of the macaroni is coated. 4) Coat biscuits in flour and flatted into a circle. Top each biscuit with 2 tablespoons of mac and cheese. Fold the biscuit over the mac and cheese to create a half moon, empanada shape. Use a fork to press and seal the edges closed. 5) Place empanadas on a lightly greased baking sheet, brush with egg wash and sprinkle with parmesan cheese. Bake for 10 minutes or until empanadas are a golden brown. 6) Remove from oven, sprinkle with more parmesan and parsley. Serve and enjoy!

There are no reviews yet. Be the first one to write one.