1 1/2 C Ritz crackers crushed - use one whole sleeve in a food processor to crush the crackers
2 C white cheddar cheese, grated and divided
4 T unsalted butter, melted
4 1/2 C cooked elbow macaroni (about 8 oz. uncooked)
1 (5.2 oz) container of Bourn Garlic and herb cheese
2 T unsalted butter, cold
2 large eggs
1/2 C milk
1/4 C sour cream
1/4 tsp salt
Pinch red pepper flakes
Parsley for garnish (optional)
Preheat the oven to 350 º F.
Generously spray 8 cups of your muffin pan with cooking spray.
In a large bowl, combine the crushed Ritz crackers, 1 C of the shredded white cheddar cheese and the melted butter, mixing well until the mixture holds together and resembles coarse sand.
Divide the mixture among the 8 muffin cups and using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin cup.
In another large bowl, combine the cooked (and still hot!) macaroni with 1/2 C of the shredded white cheddar, the Boursin cheese and the butter, mixing well.
In a small bowl, combine the eggs, milk, sour cream, salt and red pepper flakes, mixing well.
Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth.
Place about 2-3 T of the macaroni mixture into each muffin cup (you will probably have a little left over macaroni - save this and bake separately, if desired).
Top each muffin cup with the remaining white cheddar.
Bake the mac and cheese cakes until lightly golden on top 20-25 minutes.
Let cool slightly before removing from the muffin pan, garnish with parsley and serve immediately.