Prep time: 15 min
Ready in: 50 min
Serves: 8
Ingredients:
1 1/2 c. Ritz crackers- crushed
2 c. Cheddar- grated
4 T. butter- melted
4 c. cooked elbow macaroni- drained, kept hot
2 large eggs- beaten
1/2 c. milk
1/4 c. sour cream
1/2 c. milk
1/4 c. sour cream
2 T. butter- cold, cut into pieces
1/4 tsp. salt
Directions:
- Preheat oven to 350
- Lightly grease 8 cups of a 12-cup muffin pan
- In a bowl, combine crackers, 1 c. cheese, and melted butter
- Divide mixture among prepared muffin cups and press firmly into bottom and up sides
- In a large bowl, mix macaroni with 1/2 c. cheese
- In a small bowl, combine eggs, milk, sour cream, cold butter, and salt
- Stir milk mixture into macaroni
- Spoon 2 T. macaroni mixture into each cracker crust and top with remaining cheese
- Bake until cheese is browned and slightly crispy, about 25 min
- Allow pies to cool slightly before removing from pan
*Julie found recipe here
Directions:
- Preheat oven to 350
- Lightly grease 8 cups of a 12-cup muffin pan
- In a bowl, combine crackers, 1 c. cheese, and melted butter
- Divide mixture among prepared muffin cups and press firmly into bottom and up sides
- In a large bowl, mix macaroni with 1/2 c. cheese
- In a small bowl, combine eggs, milk, sour cream, cold butter, and salt
- Stir milk mixture into macaroni
- Spoon 2 T. macaroni mixture into each cracker crust and top with remaining cheese
- Bake until cheese is browned and slightly crispy, about 25 min
- Allow pies to cool slightly before removing from pan
*Julie found recipe here
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