MINI MACARONI PIES

Updated: 2009-11-06 10:39

Ingredients(serves 4):

MINI MACARONI PIES

1-1/2 cups crushed Ritz crackers (about 35 crackers)

2-1/2 cups grated cheddar cheese (10 ounces)

4 tbsp unsalted butter, melted (1/2 stick), plus 2 tbsp cold unsalted butter, cut into pieces

4-1/2 cups, cooked elbow macaroni (8 ounces uncooked), drained and kept hot

2 large eggs, beaten

1/2 cup milk

1/4 cup sour cream

1/4 tsp salt

Method:

1. Preheat the oven to 350 degree Fahrenheit. Lightly grease 8 cups of a 12-cup muffin pan.

2. In a bowl, combine the crackers, 1 cup of the cheddar cheese, and the melted butter. Divide the mixture among the prepared muffin cups and press firmly in the bottom and up the sides of the cups.

3. In a large bowl, mix the macaroni with 1/2 cup of the cheddar cheese. In a small bowl, combine the eggs, milk, sour cream, cold butter pieces and salt. Stir the milk mixture into the macaroni.

4. Spoon 2 tablespoons of the macaroni mixture into each cracker crust and top with the remaining cheddar cheese. Bake for about 25 minutes, or until the cheese is browned and slightly crispy. Allow the pies to cool slightly before unmolding and serving warm.