Lunch: Lighter Mini Macaroni Pies

Individual macaroni and cheese that is baked.

Ingredients

1 1/2 cups buttery crackers, (about 35 crackers), crushed
2 1/2 cups cheddar cheese, (10 oz), grated
4 tablespoons (1/2 stick) unsalted butter, melted, plus 2 tablespoons of cold butter, cut into pieces
4 1/2 cups cooked elbow macaroni, drained and kept hot
2 large eggs, beaten
1/2 cup milk
1/4 cup sour cream
1/4 teaspoon salt

Instructions

Preheat the oven to 350 º. Lightly grease 8 cups of a 12-cup muffin pan.
In a bowl, combine the crackers, 1 cup of the cheddar cheese, and the melted butter. Divide the mixture among the prepared muffin cups and press firmly in the bottom and up the sides of the cups.
In a large bowl, mix the macaroni with 1/2 cup of the cheddar cheese. 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 cheese. Bake for about 25 minutes, or until the cheese is browned and slightly crispy. Allow the pies to cool slightly before unmolding and serving warm.

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