Bring to a boil and cook over medium-low heat, stirring, until the mixture is thick enough to coat the back of a spoon, about 2 minutes. Add the flour and cook, stirring, until very lightly toasted, about 1 minute. Meanwhile, make the béchamel: Melt the remaining 2 tablespoons of butter in a medium pot over medium heat. Add the macaroni and cook according to the package directions until al dente. Bring a medium pot of salted water to a boil. Then sprinkle each tin with breadcrumbs and shake the pan, tilting to coat with breadcrumbs. Brush the cups of three 12-cup mini cupcake pans with the melted butter. Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately. Top each muffin cup with the remaining white cheddar.īake the mac and cheese pies until lightly golden on top, about 20 to 25 minutes. Save this and bake it separately, if desired.)
Place about 2 to 3 tablespoons of the macaroni mixture into each muffin cup (you will probably have a little leftover macaroni-I did. In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well.Īdd the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth. 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 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.ĭivide 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.
Generously spray 8 cups of your muffin pan with cooking spray.
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