Mini Mac 'n Cheese Muffins

What a great snack for Mac 'N Cheese lovers. Kid friendly......uh yes! These Mini Mac 'n Cheese Muffins make it easy to be cheesy!

Mini Mac 'n Cheese Muffins

Photo by Pattywak

  • Prep Time


  • Total Time


  • Servings



  • cups Ritz crackers, crushed (I used one whole sleeve and used my food processor to crush the crackers)

  • 2

    cups white cheddar cheese, grated and divided

  • 4

    tablespoons unsalted butter, melted

  • cups cooked elbow macaroni (about 8 ounces uncooked)

  • 1

    (5.2-ounce) container of Boursin Garlic and Herb cheese

  • 2

    tablespoons unsalted butter, cold

  • 2

    large eggs

  • ½

    cup milk

  • ¼

    cup sour cream

  • ¼

    teaspoon salt

  • Pinch red pepper flakes

  • Parsley, for garnish


Preheat the oven to 350 degrees. Generously spray 8 cups of your muffin pan with cooking spray. In a large bowl, combine the crushed Ritz crackers, 1 cup 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 cup 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 tablespoons of the macaroni mixture into each muffin cup (you will probably have a little leftover macaroni-I did. Save this and bake it separately, if desired.) Top each muffin cup with the remaining white cheddar. Bake the mac and cheese pies until lightly golden on top, about 20-25 minutes. Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.


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