Description
Delightful mini macaroni and cheese bites that are perfect for snacking or serving at gatherings. A fun twist on a classic comfort food that everyone loves!
Ingredients
- 12 oz. elbow macaroni
- 5 oz. garlic and herb cheese
- 2 ½ cups shredded sharp cheddar cheese
- 2 tbsp. cold unsalted butter
- 2 large eggs
- ¾ cup milk
- ¼ cup sour cream
- Pinch of salt and pepper
- 2 cups crushed Ritz crackers
- 6 tbsp. butter (melted)
- ½ cup shredded sharp cheddar cheese
Instructions
- Preheat the oven to 375°F and spray two mini muffin tins with cooking spray.
- In a bowl, melt the 6 tbsp. of butter, then mix in the crushed Ritz crackers and ½ cup of cheddar cheese.
- Press about 1 tsp. of the crumb mixture into the bottom of each well in the mini muffin tin.
- Cook the elbow macaroni in boiling water until it’s a few minutes shy of al dente, then drain.
- In a large bowl, combine the macaroni, herbed cheese, shredded cheddar, sour cream, milk, eggs, cold butter, salt, and pepper. Mix thoroughly until smooth.
- Spoon about 1-2 tsp. of the macaroni and cheese mixture into each muffin tin over the prepared crust.
- Bake for 12-14 minutes, then allow to sit for 10 minutes before removing.
- Run a knife around the edges and gently remove each bite. Serve warm.
Notes
Ensure to pack the crust tightly and allow the bites to cool before removing them from the tin to prevent crumbling.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American