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Mini Mac and Cheese Cakes Recipe

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This recipe for Mini Mac and Cheese Cakes, by , is from The Capitena Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vickie Capitena
Added: Friday, June 14, 2013


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 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.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Unbelievable how good these are!




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