These easy Mini Macaroni and Cheese Bites are so full of flavor and will be the biggest hit at any dinner! This is such a flavorful macaroni and cheese recipe thanks to the addition of the herb cheese.
Ingredients
- 12 oz. elbow macaroni you may have a little left over
- 5 oz. of garlic and herb cheese boursin, alouette, or even herbed cream cheese works, any soft spreadable herbed 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 salt and pepper
- 2 cups crushed Ritz Crackers
- 6 tbsp. butter melted
- 1/2 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 375 degrees and spray 2 mini muffin tins with cooking spray.
- Begin by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the 1/2 cup cheddar. Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed. Crust should come up a little on the sides.
- Prepare macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain.
- Spoon about 1-2 tsp. of mixture into each well over the prepared crust. Bake for 12-14 minutes. Remove from oven and let sit at least 10 minutes. If you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm. Enjoy!
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