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Mini Macaroni and Cheese Bites

These Mini Macaroni and Cheese Bites are small, cheesy snacks with a buttery cracker crust, perfect for parties or as a simple snack.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 24 bites
Course: Appetizer, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 12 oz elbow macaroni You may have a little left over.
  • 5 oz garlic and herb cheese Boursin, Alouette, or herbed cream cheese works.
  • 2.5 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

Method
 

Preparation
  1. Preheat oven to 375°F and spray 2 mini muffin tins with cooking spray.
  2. Melt 6 tbsp. of butter and mix in the crushed Ritz and 1/2 cup cheddar.
  3. Press about 1 tsp. of the crumb mixture into the bottom of each mini muffin tin, pressing down until firmly packed.
  4. Cook elbow macaroni in boiling water until a few minutes shy of al dente. Strain and transfer to a large bowl.
  5. Add garlic and herb cheese, sharp cheddar, sour cream, milk, eggs, cold butter, salt and pepper to the macaroni. Mix thoroughly until the cheese is starting to melt and no large clumps remain.
Baking
  1. Spoon about 1-2 tsp. of the macaroni mixture into each prepared well over the crust.
  2. Bake for 12-14 minutes.
  3. Remove from oven and let sit for at least 10 minutes before trying to remove them.
  4. Run a knife around the edges and gently remove each bite. Serve warm.

Notes

Serve bites with small picks for easy eating. Great with dips like ketchup or ranch dressing. For storage, let cool to room temperature, then refrigerate for 3-4 days or freeze for up to 2 months.