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Baked Mac & Cheese Cups

I make Mac & Cheese quite often at my house.  My kids LOVE home made mac and cheese, and I will happily spend my time preparing something that’s not loaded with all of the chemicals that are found in that “blue box” I served my kids for years.  Once in a while it will find its way into my house, but for the most part we buy an organic boxed mac and cheese, or make it from scratch.
My kids’ favorite it smoked Gouda mac and cheese, but cheddar cheese and cream cheese are the stars of the show in this recipe.


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!

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The Comments

  • Prairie Wife
    October 24, 2013

    Thanks so much for sharing this! It looks so sophisticated and yummy at the same time. I think it is one my kids and I will have to make together 🙂

  • Diane Jordan
    October 25, 2013

    Hi lovely lady.
    This looks so Yummy. I hope you have a wonderful weekend with your family.