ingredients

• 1 1/2 c. crushed Ritz crackers (about 35)
• 2 c. grated cheddar, divided
• 4 T. unsalted butter (melted) + 2 T. cold unsalted butter, cut into pieces
• 4 c. cooked elbow macaroni (about 8 oz. uncooked), drained and kept hot
• 2 lg. eggs, beaten
• 1/2 c. milk
• 1/4 c. sour cream
• 1/4 t. salt

directions

• preheat oven to 350F. lightly grease 8 cups of a 12-cup muffin tin.
• in a bowl, mix crackers, 1 c of cheddar, and melted butter. divide mixture among prepared muffin cups and press firmly into the bottom and up the sides.
• in large bowl, mix the macaroni with 1/2 c of the cheddar. in small bowl, combine eggs, milk, sour cream, cold butter pieces and salt. stir mix into macaroni.
• spoon 2 T of macaroni into each cracker crust; top with remaining cheddar. bake until cheese is browned and slightly crispy-- about 25 min. allow to cool slightly before unmolding; serve warm.