hrrrthrrr:

So my goal for 2012 is to learn to cook. (Probably something I should have learned by now.) Considering I used to eat that microwavable Easy Mac and considered any other macaroni to be “hard mac” I figured this was a good recipe to start off with. It’s definitely a tasty treat and perfect for Super Bowl Sunday snacking. 

Mini Mac and Cheese Pies (makes 8)

Ingredients

1 1/2 cups Ritz crackers, crushed (I threw mine in a food processor)

2 cups white cheddar cheese, grated and divided

4 tablespoons unsalted butter, melted

4 1/2 cups cooked elbow macaroni (about 8 ounces uncooked)

One 5.2-ounce container of Boursin Garlic and Herb cheese

2 tablespoons unsalted butter, cold

2 large eggs

1/2 cup milk

1/4 cup sour cream

1/4 teaspoon salt

Parsley, for garnish, optional

Directions

Preheat the oven to 350 degrees. Generously spray 8 cups of your muffin pan with cooking spray.

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. 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.

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

In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well.  Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth.

Place about 2-3 tablespoons of the macaroni mixture into each muffin cup (you will probably have a little leftover macaroni). Top each muffin cup with the remaining white cheddar.  Bake the mac and cheese pies until lightly golden on top, about 20-25 minutes.

Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.