Mini Macaroni and Cheese Bites

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Pasta & Grains

  • 12 oz Elbow macaroni

• Baking & Spices

  • 1 pinch Salt and pepper

• Snacks

  • 2 cups Ritz crackers

• Dairy

  • 5 oz Boursin garlic and herb cheese
  • 2 tbsp Butter, unsalted
  • 6 tbsp Butter
  • 3 cups Cheddar, sharp
  • 3/4 cups Milk
  • 1/4 cup Sour cream

Found on oldhousetonewhome.net

Description

Ingredients

• Makes 48 mini muffin sized bites
• 12 oz. elbow macaroni
• 5 oz. of garlic and herb cheese (boursin, alouette, or even herbed cream cheese works, any soft spreadable herbed cheese)
• 2 1/2 cups shredded sharp cheddar cheese
• 2 tbsp. cold unsalted butter
• 2 large eggs
• 3/4 cups milk
• 1/4 cup sour cream
• pinch salt and pepper
• for the crust:
• 2 cups crushed Ritz Crackers
• 6 tbsp. butter, melted
• 1/2 cup shredded sharp cheddar cheese

Directions

• Preheat oven to 375 degrees and spray 2 mini muffin tins with cooking spray.
• Begin by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the 1/2 cup cheddar. Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed. Crust should come up a little on the sides.
• Prepare macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain. Spoon about 1-2 tsp. of mixture into each well over the prepared crust. Bake for 15 minutes. Remove from oven and let sit at least 10 minutes. If you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm. Enjoy!