Mini Macaroni And Cheese Bites

These Mini Macaroni and Cheese Bites are an appropriate clean sport day appetizer. Smooth, cheesy, and full of flavor, every person will love this chew size shape of macaroni and cheese!

All of us cherished this easy, flavorful, make in advance appetizer. I made my absolute favourite Mini Macaroni and Cheese Bites and as ordinary, they were a huge hit! 

Mini Macaroni And Cheese Bites
Mini Macaroni And Cheese Bites

They are an appropriate appetizer for the remarkable Bowl or every other carrying characteristic because they may be portable and can be easily eaten at the same time as looking the big game!

This recipe is neither of these things. It's far kicked up with garlic and herb cheese and the buttery Ritz cracker crust provides lots of flavor as well. i really like the crunch from the crust crowned with the creaminess of the macaroni combination.

Mini Macaroni And Cheese Bites


  • 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


  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!


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