Mini Mac and Cheese Pies

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So I know I’ve NEVER posted anything on my blog that’s not sweet or not a dessert, but I decided to try something different. (Don’t worry it does involve a little baking and it’s technically a mini pie.) This mac and cheese recipe is unlike anything I’ve ever eaten. I love mac and cheese and this is 10x better than any kraft, panera, or even homemade mac and cheese. It is extra cheesy and both crispy and soft. I really hope you try this out because I highly recommend it! And I never make things that aren’t desserts so this has to be pretty good!


Ingredients:

  • 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 (I used yellow)
  • 4 tablespoons unsalted butter, melted
  • 4 and 1/2 cups cooked elbow macaroni (about 8 ounces uncooked)
  • 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

Recipe:

1. Preheat the oven to 350 degrees.

2. Generously spray 8 cups of your muffin pan with cooking spray.

3. 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.

4. 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.

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5. In another large bowl, combine the cooked (and still hot!) macaroni with 1/2 cup of the shredded white cheddar and the butter, mixing well.

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6. In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well.

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7. Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth.

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8. 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.)

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9. Top each muffin cup with the remaining white cheddar.

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10. Bake the mac and cheese pies until lightly golden on top, about 20-25 minutes.

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11. Let cool slightly before removing from the muffin pan.

12. Enjoy!

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3 thoughts on “Mini Mac and Cheese Pies

  1. Pingback: Mini Mac and Cheese Pies | homethoughtsfromabroad626

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