Macaroni and Cheese Bites

Serves: Twenty Four | Prep: 20 min | Cook: 20 min

Ingredients:

Macaroni and Cheese Bites:
1 cup ritz crackers, finely crushed
3 Tbsp butter, melted
2 cups cheddar cheese, shredded and divided
6 oz small shell pasta
1/3 cup sour cream
1/3 cup herbed cream cheese, room temperature
1 Tbsp butter
1 egg
1-2 Tbsp fresh parsley, minced

Directions:
Preheat your oven to 375F/190C. Grease a 24-count mini muffin tin. In a bowl, combine the cracker crumbs, 1/4 cup of cheddar cheese, and the melted butter, mixing until everything is well coated. Spoon about a teaspoon of the mixture into each muffin cup and press it firmly into the bottom, bringing it slightly up the sides to form a crust.

Cook the macaroni in salted boiling water until al dente, then drain and return it to the warm pot. Add the remaining 1 3/4 cups of cheddar cheese, along with the sour cream, herbed cream cheese, butter, and egg. Stir until the mixture is smooth and the cheese has melted. Spoon about one tablespoon of the macaroni mixture over each crust and bake for 12–14 minutes, or until golden.
Allow the bites to cool for 10 minutes, then run a knife around the edges and use two spoons to gently lift them out.
Sprinkle with fresh parsley and serve with tomato relish.

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