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MINI MACARONI AND CHEESE BITES

MINI MACARONI AND CHEESE BITES
These Mini Macaroni and Cheese Bites are the perfect easy game day appetizer. Easy, cheesy, and full of flavor, everyone will love this bite size form of macaroni and cheese!
Mini Macaroni and Cheese Bites truly saved the day last week. I threw a last minute party and knew that this delicious, go to appetizer would be a fan favorite! And I was right! Everyone loved this easy, flavorful, make ahead appetizer. Thank you to Collective Bias and its advertisers for sponsoring this fun basketball party.
Last Saturday we had the pleasure of having some people over to eat, chat, and watch some college basketball for March Madness. The party was kind of last minute and I didn’t get to spend as much time planning as I normally do. I usually agonize over menus and decor for weeks, but this time, I honestly only had about 24 hours to prepare.
I made my absolute favorite Mini Macaroni and Cheese Bites and as usual, they were a big hit! They are the perfect appetizer for the Super Bowl or any other sporting function because they are portable and can be easily eaten while watching the Big Game! If you have been wondering how to make macaroni and cheese bites, I have the perfect recipe for you!
These Mini Macaroni and Cheese Bites are truly one of my favorite things to make. They are SO good. While I love Mac & Cheese, I often find homemade versions bland and dry. This recipe is neither of those things. It is kicked up with garlic and herb cheese and the buttery Ritz cracker crust adds tons of flavor as well. I love the crunch from the crust topped with the creaminess of the macaroni mixture.
Ingredients
  • 12 oz. elbow macaroni you may have a little left over
  • 5 oz. of garlic and herb cheese boursin, alouette, or even herbed cream cheese works, any soft spreadable herbed cheese
  • 2 1/2 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
Instructions
  1. Preheat oven to 375 degrees and spray 2 mini muffin tins with cooking spray.
  2. Begin by melting the 6 tbsp. of butter and then mixing in the crushed Ritz and the 1/2 cup cheddar. Press about 1 tsp. of crumb mixture into the bottom of the mini muffin tin. Press down until firmly packed. Crust should come up a little on the sides.
  3. Prepare macaroni noodles. Cook in boiling water until a few minutes shy of al dente. When done, strain and then put into a large bowl. Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, and salt and pepper. Mix thoroughly until cheese is starting to melt and no large clumps remain. 
  4. Spoon about 1-2 tsp. of mixture into each well over the prepared crust. Bake for 12-14 minutes. Remove from oven and let sit at least 10 minutes. If you try to remove them before that, they will crumble as you take them out. After 10 minutes, run a knife around the edges and then gently remove each one. Serve warm. Enjoy!
  5. Recipe Notes
  6. These are meant to be a finger food, so they are not as creamy as a regular mac and cheese. They will not stay together if they had the same texture. 
  7. If you leave out the garlic and herb cheese, these will not have as much flavor. Feel free to add more salt and pepper to taste.