Ingredients
Scale
- 12 oz. elbow macaroni
- 5 oz. garlic and herb cheese (like Boursin, Alouette, or herbed cream 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 of salt and pepper
- 2 cups crushed Ritz Crackers
- 6 tbsp. butter (melted)
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Preheat your oven to 375°F and spray two mini muffin tins with cooking spray.
- For the crust, melt 6 tablespoons of butter and mix it with the crushed Ritz crackers and 1/2 cup of cheddar cheese.
- Press about 1 teaspoon of this mixture firmly into the bottom of each mini muffin tin.
- Cook the elbow macaroni in boiling water until just shy of al dente, then drain and place in a large bowl.
- Add herbed cheese, sharp cheddar, sour cream, milk, eggs, and cold butter to the macaroni and mix until smooth.
- Spoon 1-2 teaspoons of the creamy mixture on top of the crusts in each muffin tin.
- Bake for 12-14 minutes, until the tops are golden.
- Let cool for at least 10 minutes before removing from the tin.
- Serve warm and enjoy!
Notes
These bites can be made ahead of time and frozen before baking. Reheat in the oven for the best texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bite
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 55mg