1can (15 oz) chili (I use Wolf brand because it is my favorite)
1½ cups shredded Cheddar cheese (6 oz)
1 can (16.3 oz) large refrigerated buttermilk biscuits
Instructions
Preheat oven to 350 degrees.
Prepare Macaroni and Cheese as directed on box.
Stir in chili and ½ cup of the Cheddar cheese; cook 1 minute.
Separate dough into 8 biscuits; press each biscuit to 5½-inch round.
Press 1 biscuit in bottom and up side of each of 8 ungreased jumbo muffin cups, forming ¼-inch rim.
Fill with macaroni mixture; sprinkle with remaining cheese.
Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.
Recipe by Not Your Mom Blog | Texas Mom Blog, Writer, Student, Mother, Blogger, Lufkin, Houston at https://www.notyourmomblog.com/muffin-tin-chili-mac-recipe-2/