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!
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
¾ cup milk
¼ cup sour cream
¼ tsp. salt
Pinch red pepper flakes
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.
Stir the mixture with a fork.
Then spoon a small amount of the mixture into each muffin well and pat down flat.
Next, boil water, and cook the pasta according to the directions on the package. Then drain the pasta.
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.
Next, in a separate bowl whisk the eggs, milk, and sour cream.
And add this to the bowl with the pasta.
Next add the salt and red pepper flakes, and then stir everything together!
Finally, spoon the macaroni mixture into the muffin wells.
Bake for 25 minutes, let the bites cool in the pan for 10 minutes, and then eat!
P.S. You can find all of my mac and cheese recipes here.