These little macaroni and cheese cups are everything you could want- decadently creamy, super cheesy, and perfectly bite-size. They completely exceeded my expectations- nothing about these was dry or flavorless. Every bite is packed with herb-y, cheese-y deliciousness. They would be perfect for sport watching parties (aren't the NBA finals underway?), bridal or baby showers, or as a fun appetizer! And, of course, your mac and cheese bites can look much neater and more presentable than mine. I was in a hurry ;)
I made these for our youth group and they were a huge hit!
A couple of tips:
- Always shred the cheese yourself. It will melt easier without the preservatives that keeps pre-shredded cheese from sticking. If, like me, you realize you're without a cheese shredder, chopping it into very small pieces can work!
- Boursin cheese can be found in the specialty cheese section or the deli at your supermarket- it adds tons of flavor and creaminess to the dish!
What You'll Need:
12 oz. elbow macaroni noodles
2 cups butter cracker crumbs (such as Ritz)
3 cups shredded sharp cheddar cheese, divided6 tbsp. unsalted butter, melted
salt and pepper to taste
1 (5.2 oz.) package Boursin garlic herb cheese
2 tbsp. cold unsalted butter
2 large eggs
¾ cup milk
¼ cup sour cream
¼ tsp. salt
Pinch red pepper flakes
12 oz. elbow macaroni noodles
2 cups butter cracker crumbs (such as Ritz)
3 cups shredded sharp cheddar cheese, divided6 tbsp. unsalted butter, melted
salt and pepper to taste
1 (5.2 oz.) package Boursin garlic herb cheese
2 tbsp. cold unsalted butter
2 large eggs
¾ cup milk
¼ cup sour cream
¼ tsp. salt
Pinch red pepper flakes
What To Do:
- Preheat the oven to 350˚ F. Bring a large pot of water to boil. Cook the pasta according to the package directions until just shy of al dente. Drain well. Meanwhile, lightly grease standard size muffin pans with cooking spray or add cupcake liners. In a medium bowl, combine the cracker crumbs, ½ cup of the shredded cheese, melted butter, and salt and pepper, and mix with a fork until combined. Spoon a bit of the mixture into the bottom of each muffin well and press down with the flat bottom of a glass to flatten.
- Once the pasta is cooked and drained, immediately add it to a large mixing bowl with the remaining shredded cheese, the boursin and cold butter. In a liquid measuring cup, combine the eggs, milk, and sour cream and whisk to combine. Add the liquid mixture to the bowl with the pasta. Stir in the salt and red pepper flakes and mix until evenly combined.
- Divide the macaroni mixture between the prepared muffin wells. Bake until light golden, about 20-25 minutes. Sprinkle with additional shredded cheese or cracker crumbs if desired. Let cool in the muffin pans at least 10-15 minutes, then carefully remove from the pan and serve warm.
Recipe from The Deen Bros. on Epicurious via Annie's Eats
