Mini Macaroni Pies
Published by Ballantine Books
When Jack’s cousin Baby Lizzie first started picking up food and feeding herself, we started making macaroni and cheese in mini muffin pans for her. Big cousin Jack likes to take a large bite, so for him regular muffin pans fit the bill. You can make these in either one. The crispy Ritz cracker crumbs on the outside form a little crust for these pies, making them perfect to eat with your hands. We’re not saying they will be much neater than regular mac and cheese, but these sure are fun and delicious.
Serves8 kids or 4 adults
Total Timeunder 1 hour
OccasionBuffet, Family Get-together, game day
Recipe Coursemain course, side dish, snack
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Mealdinner, kid snack, lunch
Taste and Texturebuttery, cheesy, chewy, creamy, crisp, savory
Type of Dishbaked pasta
- 1½ cups (about 35 crackers) crushed Ritz crackers
- 2 ½ cups (10 ounces) grated cheddar cheese
- 4 tablespoons (½ stick) unsalted butter, melted, plus 2 tablespoons cold unsalted butter, cut into pieces
- 4½ cups cooked elbow macaroni (8 ounces uncooked), drained and kept hot
- 2 large eggs, beaten
- ½ cup milk
- ¼ cup sour cream
- ¼ teaspoon salt
Preheat the oven to 350°F. Lightly grease 8 cups of a 12-cup muffin pan.
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.
In a large bowl, mix the macaroni with ½ 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.
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.
2009 Jamie Deen, Bobby Deen and Melissa Clark