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Mini Mac & Cheese Pies
1 and 1/2 cups Ritz crackers, crushed**I used one whole sleeve and used my food processor to crush the crackers
2 cups white cheddar cheese, grated and divided
4 tablespoons unsalted butter, melted
4 and 1/2 cups cooked elbow macaroni (about 8 ounces uncooked)
One 5.2-ounce container of Boursin Garlic and Herb cheese
2 tablespoons unsalted butter, cold
2 large eggs
1/2 cup milk
1/4 cup sour cream
1/4 teaspoon salt
Pinch red pepper flakes
Parsley, for garnish, optional
Preheat the oven to 350 degrees.
Generously spray 8 cups of your muffin pan with cooking spray.
In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand.
Divide the mixture among the 8 muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin cup.
In another large bowl, combine the cooked (and still hot!) macaroni with 1/2 cup of the shredded white cheddar, the Boursin cheese, and the butter, mixing well.
In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well.
Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth.
Place about 2-3 tablespoons of the macaroni mixture into each muffin cup (you will probably have a little leftover macaroni-I did. Save this and bake it separately, if desired.)
Top each muffin cup with the remaining white cheddar.
Bake the mac and cheese pies until lightly golden on top, about 20-25 minutes.
Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.
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