Yield: 18 servings

Ingredients

12 oz. elbow macaroni noodles
2 cups butter cracker crumbs (such as Ritz)
3 cups shredded sharp cheddar cheese, divided
6 tbsp. unsalted butter, melted
1 (5.2 oz.) package Boursin garlic herb cheese
2 tbsp. cold unsalted butter
2 large eggs
¾ cup milk
¼ cup sour cream
¼ tsp. salt
Pinch red pepper flakes

  • step 1: HideShow Images

    Preheat the oven to 350˚ F.  Bring a large pot of water to boil.  Cook the pasta according to the package directions until just shy of al dente.  Drain well.  Meanwhile, lightly grease standard size muffin pans with cooking spray.  In a medium bowl, combine the cracker crumbs, ½ cup of the shredded cheese, and melted butter and mix with a fork until combined.  Spoon a bit of the mixture into the bottom of each muffin well and tamp down with the flat bottom of a glass or other.

  • step 2: HideShow Images

    Once the pasta is cooked and drained, add it to a large mixing bowl with the remaining shredded cheese, the boursin and cold butter.  In a liquid measuring cup, combine the eggs, milk, and sour cream and whisk to combine.  Add the liquid mixture to the bowl with the pasta.  Stir in the salt and red pepper flakes and mix until evenly combined.

  • step 3: HideShow Images

    Divide the macaroni mixture between the prepared muffin wells.  Bake until light golden, about 20-25 minutes.  Let cool in the muffin pans at least 10-15 minutes, then carefully remove from the pan and serve warm.