Description
Irresistible finger food that transforms classic macaroni and cheese into bite-sized portions, perfect for gatherings or a cozy family dinner.
Ingredients
Scale
- 12 oz. elbow macaroni
- 5 oz. garlic and herb cheese (like Boursin or Alouette)
- 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 of salt and pepper
- For the crust:
- 2 cups crushed Ritz crackers
- 6 tbsp. melted butter
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Preheat your oven to 375°F and spray two mini muffin tins with cooking spray.
- Melt the 6 tbsp. of butter in a medium bowl and mix in the crushed Ritz crackers along with the 1/2 cup of cheddar cheese. Press about 1 tsp. of this mixture into the bottom of each muffin tin well and ensure it’s firmly packed.
- Cook the elbow macaroni in boiling water until just shy of al dente. Strain and transfer it to a large bowl.
- Add the garlic and herb cheese, shredded cheddar, sour cream, milk, eggs, cold butter, and a pinch of salt and pepper into the macaroni. Mix until everything is thoroughly combined and the cheese starts to melt.
- Spoon about 1-2 tsp. of the macaroni and cheese mixture into each prepared muffin well over the crust.
- Bake in the preheated oven for 12-14 minutes. Let them sit for at least 10 minutes after removing from the oven.
- Gently run a knife around the edges and remove each bite. Enjoy them warm!
Notes
These mini bites can be served warm or at room temperature. They pair well with marinara sauce for dipping or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 270
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 55mg
Keywords: macaroni and cheese, appetizers, snacks, kid-friendly, finger food