Looking for a delicious dinner? Then check out these cheesy pasta pies made using Pillsbury Grands! biscuits, chili – perfect if you love Italian cuisine.

• 1 7¼-ounce box macaroni and cheese dinner
• Milk and butter called for on macaroni and cheese box
• 1 15-ounce can chili
• 1½ cups shredded Cheddar cheese (6 ounces)
• 1 16.3-ounce can Pillsbury Grands! refrigerated buttermilk biscuits

1. Heat oven to 350°F. Make macaroni and cheese as directed on box. Stir in chili and 1/2 cup of the Cheddar cheese; cook 1 minute.
2. Separate dough into 8 biscuits; press each biscuit to 5½-inch round. Firmly 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.
3. Bake 28 to 32 minutes or until golden brown. Cool 1 minute; remove from pan.