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Mac and Cheese Beef Pot Pie


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)


1. Preheat oven to 350F.

2. Thaw pie crusts 15 minutes. Make the macaroni and cheese according to box directions, or your favorite variation.

3. While macaroni is cooking, heat soup in a saucepan. After thawing shells, press each carefully into an individual size oven-proof bowl or souffl, pan, smoothing it out and patching any cracks.

4. Cut off excess around edges. Pour soup into pie shell.

5. Carefully place spoonfuls of macaroni and cheese on top of pie, covering it evenly. Scatter cheddar cheese on top of the pie.

6. Bake 35 minutes, or until cheese is melted and starting to brown.

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