Macaroni and cheese cupcakes

Macaroni, cheese and cupcakes....

Does it get any better than that??

Sorry in advance to my dairy-free friends and those of you participating in the Whole30 challenge. I respect your dedication but my love for cheese and crackers has trumped my need for a sculpted body. 

(( Maybe next year ))

I got this recipe here  on the Curvy Carrot. I really, really like her website, she cooks some really delicious recipes. Check her out when you get a moment! I then added a few extras to my recipe but for the most part, it is the same.

Mini Mac and Cheese Pies
Servings: 12
Ingredients
2 and 1/2 cups Ritz crackers, crushed finely in a food processor or by hand
                 ****I used roasted vegetable Ritz and they were fabulous!
4 cups white cheddar cheese, grated and divided
8 tablespoons Earth Balance natural spread
1 package cooked elbow macaroni (about 8 ounces uncooked)
4 cups cheddar cheese
6 Tbsp herb goat cheese
4 tablespoons unsalted butter, cold
4 large eggs
1 cup unsweetened almond milk
1/4 cup sour cream
1/4 teaspoon salt
Pinch red pepper flakes (or paprika)
Parsley, for garnish, optional

Instructions
1. Preheat the oven to 350 degrees.
2. Generously spray 8 cups of your muffin pan with cooking spray.
3. In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand.
4. Divide the mixture among the 8 muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin cup.
5. In another large bowl, combine the cooked (and still hot!) macaroni with 1/2 cup of the shredded white cheddar, the cheddar cheese, goat cheese and the butter, mixing well.
6. In a small bowl, combine the eggs, almond milk, sour cream, salt, and red pepper flakes, mixing well.
7. Add the egg/almond milk mixture to the cooked macaroni, mixing until smooth
8. Place about 2-3 tablespoons of the macaroni mixture into each muffin cup (you will probably have a little leftover macaroni. Save it and make it into a casserole
9. Top each muffin cup with the remaining white cheddar.
10. Bake the mac and cheese pies until lightly golden on top, about 20-25 minutes.
11. Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.


Enjoy!!!