Mac & Cheese Cups combine a butter cracker crust with chewy gooey mac and cheese for a great little party food.
Total Time:40 minutes
Yield:12 pieces 1x
6ounces elbow macaroni
1cup Ritz cracker crumbs, or similar (about 12 crackers)
1-1/2cups shredded cheddar cheese
1.5ounces butter, melted
2.5ounces garlic and herb soft cheese, such as Boursin or cream cheese
0.5ounces cold butter
30ml sour cream
Pinch of salt
Pinch of crushed red pepper flakes
Preheat your oven to 350F (175C), and lightly grease the cups of a standard 12 cup muffin pan.
Put a large pot of water on to boil. Once it's boiled, add a fat pinch of salt and your pasta. Cook for one minute less than the package instructions, stirring occasionally to avoid sticking. Drain.
While your pasta is cooking, combine your cracker crumbs, 1/4 cup of your shredded cheddar, and your melted butter in a mixing bowl until fully combined. Divide your crumb mixture between your 12 muffin cups. I use the bottom of a shot glass to gently press the crumb mixture into the bottom of each cup to flatten it down. Set this aside until your pasta is ready.
Once your pasta is cooked, combine the cooked pasta, remaining cheddar, garlic and herb cheese, and cold butter in a mixing bowl. In a measuring jug, add in your milk, use displacement to measure out your sour cream, then crack the egg into the jug. Give this mixture a good whisk to smooth it all out, then pour it over your pasta mixture. Finally, sprinkle in your salt and crushed red pepper flakes, and give the whole thing a good stir until it's evenly combined.
Evenly divide your pasta mixture into the twelve cups. Bake for about 20 minutes or until it's bubbly and just starting to hint at browning.
Allow to cool for at least 10 minutes before attempting to remove them. I use an offset spatula to get them out. Run your spatula around the edge of each cup to loose then up, then carefully slide the spatula down the side and underneath. They should release fairly easily.
These can be served hot, cold, or anywhere in between.