June 23, 2010

Mini Macaroni Pies

1-1/2 cups Crushed Butter Crackers (Ritz)

2 cups Grated Cheddar Cheese, divided

4 Tbsp. unsalted Butter, melted + 2 tbsp. chopped, unsalted Butter

4 cups Cooked Elbow Macaroni, drained

2 Large Eggs, beaten

1/2 cup Milk
1/4 cup Sour Cream
1/4 tsp. Salt
Preheat oven to 350 degrees. Lightly grease 8 cups of 12 cup muffin pan.

In a bowl, combine crackers, 1 cup cheddar cheese, and melted butter. Divide mixture among prepared muffin cups and press firmly into bottom and up sides.

In large bowl, mix macaroni with 1/2 cup cheddar. In small bowl, combine eggs, milk, sour cream, cold butter, and salt. Stir into macaroni. Spoon 2 tablespoons of macaroni mix into each cracker crust and top with remaining cheese. Bake until cheese is browned and crispy, about 24 min. Allow to cool.