Mac and Cheese Bites

I mentioned in an early blog post that mac and cheese is one of my all-time favorite foods. If I had to eat one food for the rest of my life, I would have to be choose mac and cheese. Everyone's favorite comfort food. And with good reason. However, mac and cheese is not always the healthiest choice out there, which is probably why I shouldn't eat it everyday for the rest of my life. Enter these Mac and Cheese Bites. When I first saw this recipe on Annie's website, I knew I had to try it immediately. Not only do I love mac and cheese, but I also love mini food. These Mac and Cheese Bites are so cute and perfect to serve at a party or other gathering. They also allow you to get your comfort food fix without all of the calories of a giant bowl of Mac and Cheese. 

Mac and Cheese Bites

Recipe from Annie's Eats (originally from the Deen Bros. on Epicurious) 

12 oz elbow macaroni

2 cups Ritz cracker crumbs

3 cups shredded sharp cheddar cheese, divided

6 tbsp unsalted butter, melted

1 (5.2 oz) package Boursin garlic herb cheese

2 tbsp unsalted butter, cold

2 large eggs

3/4 cup milk

1/4 cup sour cream

1/4 tsp salt

Pinch of red pepper flakes

Preheat oven to 350 degrees F. Spray muffin tins with non-stick cooking spray and set aside.

Bring a large pot of water to a boil. Add the macaroni noodles and cook according to package instructions until just shy of al dente. Drain well.

In a large bowl, combine the cracker crumbs, 1/2 cup of shredded cheese and melted butter. Mix with a fork until combined. Spoon the mixture into the bottom of the prepared muffin tins and press down lightly.  

Once the pasta is drained, add it to a large mixing bowl along with the remaining shredded cheese, Boursin cheese and cold butter. In another bowl, combine the eggs, milk and sour cream. Pour the liquid mixture into the bowl with the pasta. Add the salt and red pepper flakes. Mix until combined. 

Divide the pasta mixture evenly among muffin tins. Bake for about 20-25 minutes or until golden brown. Allow them to cool in the pan for at least 10-15 minutes before serving.