Mac and Cheese Cups

Update: I realized I left a step out of my re-copied version of the recipe which I have since fixed!


 

 I was having some ladies over for a Teen Witch Party so I needed some yummy apps.  Nicole had made yummy Mac and Cheese cups for my 30th birthday, and last winter I tried making them myself.  They were ok, nothing great though.  (I don't recall the recipe I used in the winter).  So when I decided to make them again, I once again hunting down a few recipe options.  I like the blog, Anne's Eats, so I figured I would try her recipe. 

It seems like a lot of ingredients with perhaps some flavors that this plain jane food girl might not like...but I went for it.  I made the recipe exactly as it, even though I had some reservations. 

 sour cream!!!! : (

And the verdict...YUM!  They were a bit more flavorful than I personally need, but they were a crowd pleaser!  And as Erin pointed out, they were better than the winter's attempt! ha! 

Mac and Cheese Bites

from Annie's Eats

Ingredients

12 oz. elbow macaroni

2 cups butter crackers crumbs (such as Ritz)

3 cups shredded sharp cheddar cheese

I did half mild and half sharp

6 tbsp. cold unsalted butter. melted

1 (5.2 oz.) package Boursin garlic herb cheese

Found with the fancy cheese near the deli

2 tbsp. cold unsalted butter

2 large eggs

3/4 cups milk

1/4 sour cream

1/4 tsp. salt

I don't measure salt, and I think I added pepper too

pinch red pepper flakes

This recipe filled 2 muffin tins.

Directions

1. Preheat the oven to 350.  Bring a large pot of water to boil.  Cook the pasta according to the package until just shy of al dente.  Drain Well.  Meanwhile, lightly grease standard sized muffin pans with cooking spray.  In a medium bowl, combine the cracker crumbs, 1/2 cup of the shredded cheese, and melted butter and mix with a fork until combined.  Spoon a bit of the mixture into the bottom of each muffin well and tamp down with the flat bottom of a glass or other.  I just used the back side of a spoon.

2. Once the pasta is cooked and drained, add it to a large mixing bowl with the remaining shredded cheese, the boursin and cold butter.   In a liquid measuring cup, combine the eggs, milk, and sour cream and whisk to combine. Add the liquid mixture to the bowl with the pasta.  Stir in the salt and red pepper flakes and mix until evenly combined.

3. Dived the macaroni between the prepared muffin wells.   Bake until light golden, about 20-25 minutes.  Let cool in muffin pans at least 10-15 Minutes, then carefully removed from the pan and serve warm.

Next time I make them, Colin requested I do a little less cheese in the base/crust and use a little more cheese in the mix to make the macaroni cheesier.  I will try that next time and report back. : )  I think he is just used to creamy Mac and Cheese, which this isn't. 

mmmmm I want some mac and cheese cups right now!