Lemon Poppy Seed Pound Cake

Monday, November 2, 2015

Mini Mac and Cheese bites

source: www.oldhousetonewhome.net
Posted by Lisa

 In an effort to make some new fun things for the family, I saw these and gave them
a try.  All in all I like them.  There is a bit of fussy work involved,  but if you
want a different type of appetizer or "fun food" for the kids, these are
the ticket.  The boys gave them a "thumbs up".

 Makes 48 mini muffin sized bites
  • 12 oz. elbow macaroni
  • 5 oz. of garlic and herb cheese (boursin, alouette, or even herbed cream cheese works, any soft spreadable herbed cheese)
  • 2 1/2 cups shredded sharp cheddar cheese
  • 2 tbsp. cold unsalted butter
  • 2 large eggs
  • 3/4 cups milk
  • 1/4 cup sour cream
  • pinch salt and pepper
  • for the crust:
  • 2 cups crushed Ritz Crackers
  • 6 tbsp. butter, melted
  • 1/2 cup shredded sharp cheddar cheese
Preheat oven to 375 degrees and spray 2 mini muffin tins with cooking spray.
Begin by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the 1/2 cup cheddar.

 Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed. Crust should come up a little on the sides.
Prepare macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl.

 Add the herbed cheese, cheddar, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain. 

Spoon about 1-2 tsp. of mixture into each well over the prepared crust. 

Bake for 15 minutes. Remove from oven and let sit at least 10 minutes.

 If you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm.

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