Mini Macaroni and Cheese Bites
Delicious bite-sized snacks featuring a creamy macaroni filling and a crispy Ritz cracker crust, perfect for parties or game days.
Ingredients
Macaroni and Cheese Filling
- 12 oz elbow macaroni Slightly undercook to prevent mushiness.
- 5 oz garlic-and-herb spreadable cheese Branded options like Boursin or Alouette work well.
- 2.5 cups shredded sharp cheddar cheese Use freshly shredded for better melting.
- 2 tbsp cold unsalted butter Keeps the filling creamy.
- 2 large eggs Acts as a binder.
- 3/4 cup milk Use balanced amount to avoid watery filling.
- 1/4 cup sour cream Adds richness.
- pinch salt and pepper To taste.
Crust
- 2 cups crushed Ritz crackers Provides the buttery crunch.
- 6 tbsp butter (melted) Essential for binding.
- 1/2 cup shredded sharp cheddar cheese For crust topping.
Instructions
Preparation
- Preheat oven to 375°F and spray 2 mini muffin tins with cooking spray.
- Melt 6 tablespoons of butter, mix with crushed Ritz crackers and 1/2 cup of cheddar. Press into the bottom of each mini muffin well.
Cooking the Macaroni
- Cook the elbow macaroni in boiling water until a few minutes shy of al dente, then strain and transfer to a large bowl.
Making the Filling
- To the hot pasta, add herbed cheese, 2 1/2 cups cheddar, sour cream, milk, eggs, butter, and seasonings. Mix until smooth.
Assembly
- Spoon 1-2 teaspoons of macaroni mixture into each crust and press lightly.
Baking
- Bake for 12-14 minutes until set and lightly golden, then let cool for 10 minutes before unmolding.
Notes
These bites can be prepared ahead and refrigerated for up to 24 hours before baking. They freeze well for up to 3 months. Use cold butter in the filling to prevent greasiness and press crust firmly for stability.