Prep 30 mins
Cook 1 hr
So here’s the deal with these mac and cheese bites. When I first made them, I did not have very high hopes. Though a cute idea in theory, I imagined they weren’t much more than that, and thought they might leave something to be desired as far as taste goes. I made them for Caroline’s birthday party because mac and cheese was an ideal dish for rounding out the menu, and the individual servings are perfect for a party spread. You know exactly where this is going – these were the hit of the party. They disappeared in no time and guests raved about them. They were gone so quickly that I couldn’t even take a picture. So, I made them again just for you guys. That’s how much I like you….and maybe we just wanted to have them again. The cracker crumb crust helps keep them intact, and the mac and cheese itself is great – rich, cheesy, creamy. These would fit right in at just about any event or get-together. I foresee them being repeated numerous times throughout the summer for parties
- 12 ounces elbow macaroni noodles
- 2 cups butter cracker crumbs (such as Ritz)
- 3 cups shredded sharp cheddar cheese, divided
- 6 tablespoons unsalted butter, melted
- 1 (5 1/4 ounce) packageboursin garlic & herb spreadable cheese
- 2 tablespoons cold unsalted butter
- 2 large eggs
- Preheat the oven to 350°F
- Bring a large pot of water to boil. Cook the pasta according to the package directions until just shy of al dente. Drain well.
- Meanwhile, lightly grease standard size muffin pans with cooking spray.
- In a medium bowl, combine the cracker crumbs, ½ cup of the shredded cheese, and melted butter and mix with a fork until combined. Spoon a bit of the mixture into the bottom of each muffin well and tamp down with the flat bottom of a glass or other.
- Once the pasta is cooked and drained, add it to a large mixing bowl with the remaining shredded cheese, the boursin and cold butter.
- In a liquid measuring cup, combine the eggs, milk, and sour cream and whisk to combine.
- Add the liquid mixture to the bowl with the pasta.
- Stir in the salt and red pepper flakes and mix until evenly combined.
- Divide the macaroni mixture between the prepared muffin wells.
- Bake until light golden, about 20-25 minutes. Let cool in the muffin pans at least 10-15 minutes, then carefully remove from the pan and serve warm.
This is an amazing recipe. Who would have thought mac and cheese could be so good? I made these in tiny muffins pans for my daughter's graduation party. The only reason I give this a 4 star rating is that it calls for milk sour cream but doesn't tell you how much. Last time, I must have improvised but now I'm making these again and can't remember how I made it last time. Oh well, I'll try it and see how it comes out.