Life can be so dang unpredictable sometimes; it’s beautiful and completely annoying at the same time. I felt like the world just came hurtling towards me at full speed this week. People were snarky, I was frustrated and a bit more vulnerable than usual, and life was just happening. Due to a higher than normal level of sleep deprivation and fifteen hours of playing the violin, I was a little crazy. I’ll admit it.
It’s days like these that call for food that makes us feel all warm and fuzzy inside. Mac ‘n cheese fits the bill. These “bites” should actually be called “muffins”; it’s a more accurate description. But, nonetheless, they are a crowd pleaser. They also take very little brainpower to whip together, which is ideal when life is crazy. I recommend making these for parties are potlucks; they’re perfect appetizers or finger food for little ones!
Happy weekend folks!
P.S. Sorry to the parent I ticked off during an interview. I didn’t mean to make you feel defensive. However, I’m pretty sure you fully intended to make me feel like an incompetant, horrible journalist. It’s funny how you decided to lecture me while I was recording. I don’t appreciate that.
Mac ‘n Cheese Bites
2 cups butter cracker crumbs (such as Ritz)
⅔ cup shredded extra-sharp cheddar cheese
6 tbsp unsalted butter, melted
Mac n Cheese:
12 oz. elbow macaroni noodles
2 ½ cups shredded extra-sharp cheddar cheese
1 (5.2 oz.) package Boursin garlic herb cheese, at room temperature
2 tbsp. cold unsalted butter
2 large eggs
¾ cup whole milk
¼ cup sour cream (regular or low-fat) or plain greek yogurt
¼ tsp. salt
1. Preheat the oven to 350˚ F. Cook the macaroni according to the package directions until it is almost al dente.
2. Lightly grease standard size muffin tins with cooking spray. In a medium bowl, stir together the shredded cheese and cracker crumbs. Drizzle in the melted butter and mix with a fork to combine. Spoon the crust mixture into the bottom of each muffin tin and press down with the bottom of a glass or a small spoon.
3. In a large bowl, mix together the cold butter, Boursin cheese, and remaining shredded cheddar until roughly combined. Dump in the drained pasta and stir until evenly coated. It may be a bit difficult to get the cheese mixture evenly distributed, but it will come together eventually! Whisk together the eggs, milk, salt, and sour cream or yogurt in a medium bowl. Pour the egg mixture into the bowl with the pasta and stir to combine.
4. Divide the macaroni mixture between the prepared muffin wells. Bake until light golden in color, about 20-25 minutes. Let the macaroni bites cool in the muffin pans at least 10-15 minutes, then carefully remove from the pan and serve warm. They are best served soon after they are baked.
Slightly adapted from annieseats.com