1 sleeve of Ritz crackers, crushed
1/2 cup Parmesan cheese
2 cups cheddar cheese, grated and divided
4 tablespoons butter, melted
4 and 1/2 cups cooked elbow macaroni (about 8 ounces uncooked)
6oz of cream cheese
2 large eggs
1/2 cup half and half
1/4 cup sour cream
1/4 teaspoon salt
Parsley, for garnish, optional

Crush up the crackers and add melted butter.  Spoon this into 16 muffin tins, reserving about a quarter cup for topping.  I used paper liners, sprayed with a little olive oil. Cook and drain the noodles.  Add cream cheese, Parmesan cheese, and 1 cup of cheddar cheese to the cooked and drained noodles.  Stir until mixed together.  In a separate bowl, mix eggs, half and half, sour cream, and salt.  Combine the two bowls.  Add the remaining cheese and mix it up.  Use an ice cream scoop to spoon the mixture into the muffin tins.  Sprinkle with the remaining cracker crumbs.  Bake at 350 for 20-25 minutes.  Garnish and serve warm.

Happy cooking!