Mini mac and cheese pies are a delicious fusion of creamy mac and cheese and crispy, cheesy crusts packed into one perfect bite-sized appetizer. Whether you’re hosting a party or looking to add a bit of variety to your weeknight dinner, these mac and cheese pies will not disappoint.
Mini Mac and Cheese Pies Recipe
A luxurious Mini Mac and Cheese Pies recipe which pairs homemade macaroni and cheese with a decadent buttery cracker crust.
Ingredients
For the Crust
- 1 pack Ritz Crackers, crushed
- 1 cup Cheddar Cheese, shredded
- ¼ cup Butter, salted, softened
For the Mac & Cheese
- 4 cups Elbow Macaroni, cooked
- 2 Eggs, whole, beaten
- 1/3 cup Sour Cream
- ¼ teaspoon paprika powder
- ¼ teaspoon Black pepper
- Salt, to taste
- 1 cup Cheddar Cheese, shredded, plus more for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a food processor, add crackers, shredded cheddar cheese, and butter. Pulse until everything is well combined.
- Add sour cream, beaten eggs, paprika, black pepper, cheddar cheese, and salt in a saucepan. Mix well. Place the pan over medium heat and stir. Let it cook for 3 minutes until you get a thick and creamy sauce. Continue to stir.
- Add cooked pasta and mix well. Once done, turn off the heat.
- Spray a muffin pan with cooking spray. Add a tablespoon or two of the prepared crust and use your fingers to even out the surface and the sides.
- Scoop a tablespoon or two of the prepared mac and cheese mixture on top. Make sure the mixture doesn’t overflow.
- Place the muffin tin in the oven for 20 minutes.
- Remove the muffin pan from the oven. Top the mixture with shredded cheddar cheese.
- Place it back in the oven and let it bake for 5 minutes or until the cheese melts and bubbles.
- Take the pan out of the oven, and let it sit for a few minutes.
- Enjoy your mini mac and cheese pies with your favorite dipping sauce.
Notes
- Add shredded chicken, turkey, or bacon to enhance this mac and cheese appetizer recipe.
- This recipe works well with leftover mac and cheese. If you have some leftover mac and cheese, simply add a splash of milk or more cheese and use that instead of making a fresh batch of macaroni and cheese.
Nutrition Estimate
Calories: 369kcal | Carbohydrates: 48g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 309mg | Potassium: 167mg | Fiber: 2g | Sugar: 3g | Vitamin A: 280IU | Vitamin C: 0.2mg | Calcium: 188mg | Iron: 2mg
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