Mini Macaroni Pies
These savory Mini Macaroni Pies are easy, delicious and portable. Check out this recipe from Paula Deen!
1 1/2 cups crushed butter crackers (about 35 crackers) (recommended: Ritz)
2 cups grated Cheddar, divided
4 tablespoons (1/2 stick) unsalted butter, melted, plus 2 tablespoons cold unsalted butter, cut into pieces
4 cups cooked elbow macaroni (about 8 ounces uncooked), drained and kept hot
2 large eggs, beaten
1/2 cup milk
1/4 cup sour cream
1/4 teaspoon salt
**Insider tip: Executive Chef Ferrier of West Belmont Place, in addition to cheddar, he uses swiss, provolone, mozzarella and asiago cheeses.
Preheat the oven to 350 degrees F. Lightly grease 8 cups of a 12-cup muffin pan.
In a bowl, combine the crackers, 1 cup of the Cheddar and the melted butter. Divide the mixture among the prepared muffin cups and press firmly into the bottom and up the sides.
In a large bowl, mix the macaroni with 1/2 cup of the Cheddar. 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. Bake until the cheese is browned and slightly crispy, about 25 minutes. Allow the pies to cool slightly before unmolding and serving warm.
Thanks to Food Network & Paula Deen for the recipe!
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