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- Mini Mac & Cheese Pies
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Mac and Cheese Recipe
Recently I was looking for a fun appetizer my kids would love! After not seeing exactly what I was looking for I decided to make my own. What I came up with was too good not to share – Oh So Good Mini Mac & Cheese Pies!
To make the crust mix: 1 sleeve Ritz crackers, 1 cup shredded white cheddar cheese, and 4 TAB salted butter. I use a blender for a quick & easy crust, but you can crush & mix together if you prefer. Note: You can make this with regular yellow cheddar, but the white is wonderful =-)
Press the crust mixture into the bottom and up partially up the sides of a greased (Pam spray works great) muffin pan. Don’t make the crust too thick – trust me these will pop right out easily! It should fill 10-12 muffins tins depending on how thick your crust is.
Now make your Mac & Cheese Filling by mixing together in a saucepan over medium heat:
- 8 oz. cooked elbow macaroni (that is about 4-5 cups cooked)
- 2 eggs, beaten,
- 1/3 cup sour cream (I love Daisy!)
- 1 teas ground mustard
- pinch of nutmeg
- dash of salt
- dash of pepper
- 1 cup shredded white cheddar cheese
Once you have a smooth consistency scoop into prepared muffin tins. You will have a little extra you can bake separately. Bake at 350 for 20 minutes. Top with 1/2-1 cup additional shredded white cheddar cheese to gloss & moisten and put in the oven for an additional 5 minutes. Cool slightly and used a knife to loosen crust from pan and it will pop out easily.
These are seriously that simple and oh so delicious! Adults and kids alike will be asking for more of these beauties! Makes a wonderful appetizer or simple lunch. Leftover reheat easily in the microwave while remaining their shape and texture! Enjoy!
Yield: 12
Mac and Cheese Pies
prep time: 15 MINScook time: 25 MINStotal time: 40 mins
These flavorful, creamy, and FUN Mac and Cheese Pies are so easy to make and delicious they are bound to be your families new favorite recipe!
ingredients:
Crust
- 1 cup shredded white cheddar cheese
- 1 sleeve Ritz crackers
- 4 TAB salted butter, softened
Creamy Mac and Cheese
- 8 oz. cooked elbow macaroni (that is about 4-5 cups cooked)
- 2 eggs, beaten
- 1/3 cup sour cream
- 1 teaspoon ground mustard
- pinch of nutmeg
- dash of salt & pepper
- 1 cup shredded white cheddar cheese
instructions:
- Mix the Ritz crackers, cheese, and salted butter in a blender for a quick & easy crust.
Note: You can make this with regular yellow cheddar, but the white is wonderful. You can also mix it up by crushing and mixing by hand, but the blender makes it so easy! - In a saucepan over medium heat mix the remaining cheese, spices, beaten eggs, sour cream and cooked pasta until creamy, about 3 minutes.
- Once you have a smooth consistency scoop into prepared muffin tins. You will have a little extra you can bake separately. Bake at 350 for 20 minutes.
- Top with 1/2-1 cup additional shredded white cheddar cheese to gloss & moisten and put in the oven for an additional 5 minutes.
- Cool slightly and used a knife to loosen crust from pan and it will pop out easily.
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