To not love a good mac and cheese is simply un-American! As Thanksgiving is a mere days away my mom and I are scrambling to find a good mac and cheese recipe because my grandmothers got misplaced or possibly drowned in the flood waters of hurricane Harvey! With our family the Thanksgiving Day star of course is the turkey, followed by the stuffing and gravy, but a close third is the mac and cheese! We take it very seriously! With today’s Mac and Cheese Bites recipe I wanted to combine a few Thanksgiving traditions: watching some football and a good mac and cheese. This recipe is perfect for pre a pre Thanksgiving dinner snack that football watchers at your house can grab and take to the couch and enjoy as they are watching the game. No plates or silverware required recipes are my favorite! It’s the perfect game watching finger food that is also one of my favorite (Thanksgiving or otherwise) comfort foods.
For my game day watch party version of these Mac and Cheese Bites, I added bacon because…bacon! If you would like to add bacon to the recipe you may do so by cooking the bacon according to the package instructions but make sure it’s crispy. Once cool, crumble the bacon into pieces and incorporate in the mac and cheese bowl mixture in the recipe. This way the bacon will be inside the mac and cheese bites as well as sprinkled on top. Yummmmm!
These Mac and Cheese bites were a HUGE hit at my football watch party and I know they will be a great little snack as your family and friends wait for Thanksgiving dinner as they watch the game. You may in fact need to double the recipe because your guests won’t be able to eat just one mac and cheese bite, people eat these by the handful!
Serves Makes 48 Mini Muffin Bites
- 12 oz. Elbow macaroni
- 5. oz. Garlic and herb cheese (boursin, alouette, or herbed cream cheese)
- 2 1/2 cups Shredded sharp cheddar cheese
- 2 Tbsp. Cold unsalted butter
- 2 large Eggs
- 3/4 cup Milk
- 1/4 cup Sour cream
- Pinch salt and pepper
- (optional) Bacon
- 2 cups Crushed Ritz crackers
- 6 Tbsp. Melted butter
- 1/2 cup Shredded sharp cheddar cheese
- Preheat oven to 375 degrees and spray mini muffin tins with cooking spray.
- Begin melting the 6 Tbsp. of butter and mixing in the crushed Ritz and the 1/2 cup cheddar.
- Press about 1 tsp. of crushed cracker mixture into the bottom of the mini muffin tin. Press down until firmly packed, crust should come up a little on the sides.
- Prepare macaroni noodles by cooking in boiling water until a few minutes shy of al dente. When done strain and set aside in a large bowl.
- Add the herbed cheese, cheddar, sour cream, milk, eggs, cold butter, salt and pepper to the noodles and mix thoroughly until cheese starts to melt and no large clumps remain.
- Spoon about 1-2 tsp. of macaroni mixture into each muffin tin cup over the prepared crust.
- Bake for 15 minutes, remove from oven, and let cool for 10 minutes.
- If serving with bacon, cook bacon according to package instructions.
- Crumble bacon into bites and sprinkle bites over mac and cheese when removed from oven.
- Run a knife around the edges and then gently remove each one.
- Serve warm