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Mac and Cheese Bites

As you know from my Best Mac and Cheese EVER post, I absolutely LOVE mac and cheese. Love. So last week I decided to try cooking appetizer-sized bites of mac and cheese, and guess what? I loved them too!

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To make, you’ll need:

12 oz. elbow macaroni noodles

2 cups Ritz cracker crumbs

3 cups sharp cheddar cheese

10 tbsp. unsalted butter

6.5 oz. Boursin garlic herb cheese

2 eggs

¾ cup milk

¼ cup sour cream

¼ tsp. salt

Pinch red pepper flakes

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Start by preheating your oven to 350° Fahrenheit, and spraying cooking spray onto your muffin tins.

Then, melt 8 tbsp. of the butter, and combine it with the cracker crumbs and ½ cup of shredded cheese into a medium bowl.

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Stir the mixture with a fork.

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Then spoon a small amount of the mixture into each muffin well and pat down flat.

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Next, boil water, and cook the pasta according to the directions on the package. Then drain the pasta.

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Put the pasta into a large bowl, and mix in the Boursin cheese and the remaining 2 ½ cups of shredded cheese and 2 tbsp. of cold butter.

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Next, in a separate bowl whisk the eggs, milk, and sour cream.

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And add this to the bowl with the pasta.

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Next add the salt and red pepper flakes, and then stir everything together!

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Finally, spoon the macaroni mixture into the muffin wells.

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Bake for 25 minutes, let the bites cool in the pan for 10 minutes, and then eat!

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~A

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