Description
Mac and cheese bites makes great finger food a for a large crowd. They can also be served as a side dish when made in regular muffin cups.
Ingredients
Crust:
2 c crushed Ritz crackers – about two sleeves (I put them in a zip-lock bag and crushed them with a meat mallet.)
6 T butter, melted
1/2 c shredded Cheddar cheese
Mac and Cheese:
12 oz elbow macaroni
5 oz of garlic herb cheese-the spreadable kind-your favorite variety
2 3/4 c shredded sharp Cheddar cheese or your favorite melting cheese, but not mozzarella because it won’t add enough flavor
2 T cold unsalted butter
2 large eggs
3/4 c milk, heavy cream or half and half
1/4 c sour cream
Salt and pepper to taste
1/4 t of Cayenne pepper or I used 1 1/2 t harissa seasoning,
1 t garlic powder
Instructions
Preheat oven to 375.
Spray mini muffin tins with cooking spray. This will make 48 mini muffins, approximately.
Melt 6 T of butter in a large 4 cup mixing cup and then add cracker crumbs and 1/2 c of cheddar. Mix well and press about 1 t of the mixture into each muffin cup. Press firmly so that it comes a bit up the sides. Set aside.
Cook elbow pasta according to pasta directions and only until a few minutes shy of al dente.
Drain well and place back in warm pot. Add the herbed cheese, 2 1/2 c shredded cheddar, sour cream, milk, eggs, cold butter and seasonings. Taste for salt! Mix well until cheese is melty and no large clumps remain.
Spoon about 2 t of cheese mixture into the prepared mini muffin tins. Sprinkle with remaining 1/4 cheese.
Bake for 12 -14 minutes or until golden. Remove from oven and let stand about 10 minutes until you can safely remove them without them crumbling! Just run a knife around the edges to gently remove each one.
Leftovers can be wrapped and kept in the fridge and then safely reheated in the microwave on a lower setting until just warm.
Notes
Feel free to add other seasonings. Make these Mexican style if you’d like!
Add ins could include crisp bacon, ham, green chiles or whatever you can think of.
