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Cheesy and packed with flavor bite-sized macaroni and cheese snacks with a creamy herbed cheese filling and a buttery, crunchy cracker crust. Ideal for parties and game day snacks.

Ingredients

Scale
  • 12 oz. elbow macaroni
  • 5 oz. garlic and herb spreadable cheese (e.g., Boursin, Alouette)
  • 2 1/2 cups shredded sharp cheddar cheese
  • 2 tbsp. cold unsalted butter
  • 2 large eggs
  • 3/4 cup milk
  • 1/4 cup sour cream
  • pinch salt and pepper
  • 2 cups crushed crackers
  • 6 tbsp. melted unsalted butter
  • 1/2 cup shredded sharp cheddar cheese (for crust topping)

Instructions

  1. Preheat oven to 375°F and spray two mini muffin pans generously with nonstick cooking spray.
  2. Melt 6 tablespoons butter.
  3. Combine the melted butter with 2 cups crushed crackers and 1/2 cup shredded cheddar cheese until evenly mixed.
  4. Press about 1 teaspoon of the cracker mixture firmly into the bottom of each mini muffin cup, pressing slightly up the sides.
  5. Bring a pot of salted water to a boil and cook 12 oz elbow macaroni until just shy of al dente, then drain well.
  6. Transfer the hot drained pasta to a large bowl.
  7. Add 5 oz garlic and herb spreadable cheese, 2 1/2 cups shredded sharp cheddar, 1/4 cup sour cream, 3/4 cup milk, 2 large eggs, 2 tablespoons cold unsalted butter cut into pieces, and a pinch of salt and pepper to the pasta.
  8. Stir until the cheeses begin to soften and the mixture is smooth and well combined.
  9. Spoon about 1 to 2 teaspoons of the macaroni mixture into each prepared muffin cup on top of the crust and smooth the tops.
  10. Optionally, for an extra crispy top, sprinkle a little shredded cheddar or breadcrumbs over each bite.
  11. Bake for 12 to 14 minutes until the centers are set and the edges are golden.
  12. Let the bites rest in the pan for at least 10 minutes, run a knife around each cup, and gently pop them out.

Notes

Do not overcook pasta; just shy of al dente helps the bites hold their shape., Use a spreadable garlic-herb cheese like Boursin or Alouette for best flavor., Press cracker crust firmly into muffin cups, and let it go slightly up the sides for support., Resting bites for at least 10 minutes after baking helps them firm up and not crumble., Cool macaroni mixture to room temperature before filling pans if making ahead to avoid soggy crusts., Grease muffin tins well to aid easy removal., Taste filling before baking and adjust salt/pepper if needed, as cheese and crust add saltiness., For variation, add mix-ins like jalapeños, bacon, chives, or steamed vegetables as described in full recipe.

Nutrition

Find it online: https://cookingcrumbs.com/mini-macaroni-and-cheese-bites/