Spinach Artichoke Mac and Cheese Cups with Crescent Roll Crust
Individual mac and cheese portions baked in crescent roll cups and filled with creamy alfredo, spinach, and artichokes. The Rice Chex and parmesan topping adds a delightful crunch that contrasts beautifully with the creamy interior. Perfect for parties, potlucks, or family dinners when you want portion control with maximum comfort food appeal. These handheld cups make serving easy and cleanup minimal while delivering all the rich, cheesy satisfaction of classic spinach artichoke dip in pasta form.
Ingredients
- 1 cup elbow macaroni
- 1 jar (16 oz) alfredo sauce, roasted garlic
- 1 package (9 oz) frozen spinach, thawed and excess liquid squeezed out
- 1 jar (6.5 oz) artichoke hearts, drained
- 1 can (8 oz) refrigerated Pillsbury Original Crescent Rolls, 8 Count
- 1 can (4 oz) refrigerated Pillsbury Original Crescent Rolls, 4 Count
- ½ cup Rice Chex cerealpanko breadcrumbs1:1vegetarianadds gluten
different texture
- ¼ cup grated parmesan cheese
Instructions
- 1
Pulse Rice Chex cereal and parmesan cheese in food processor until bread crumb consistency forms and set aside
- 2
Pour alfredo sauce into small saucepan and add thawed spinach and artichoke hearts
- 3
Stir sauce mixture to combine and bring to light simmer
- 4
Bring small pot of salted water to boil and cook macaroni until al dente according to package instructions
- 5
Drain macaroni and add to sauce, stirring to combine
- 6
Arrange crescent rolls in muffin pan, pressing dough into bottom to cover all space
- 7
Spoon macaroni filling into each muffin cup
- 8
Sprinkle with Rice Chex and parmesan topping
- 9
Bake for about 15 minutes, checking at 13-minute mark
- 10
Serve immediately
Tips
Thoroughly squeeze excess liquid from thawed spinach to prevent soggy cups
Press crescent roll dough firmly into muffin cups to create even walls and prevent leaking
Check cups at 13 minutes to prevent over-browning of the crust
Good to Know
Refrigerate leftovers up to 3 days. Reheat in 350°F oven for 10 minutes.
Assemble cups without baking up to 4 hours ahead. Cover and refrigerate, then bake when ready.
Serve immediately while crust is crispy and filling is hot
Common Mistakes
Don't skip squeezing spinach to avoid watery filling
Press dough firmly into cups to prevent leaking during baking
Substitutions
FAQ
Can I make these ahead of time?
Yes, assemble the cups and refrigerate up to 4 hours before baking. You may need an extra minute or two in the oven if baking from cold.
What if I don't have Rice Chex cereal?
Substitute with panko breadcrumbs, crushed crackers, or even crushed potato chips for the crunchy topping.
How long will leftovers keep?
Store covered in refrigerator for up to 3 days. Reheat in 350°F oven for best results to maintain crust crispiness.