Mac and Cheese Cupcakes recipes
Ingredients
- 12 ounces, uncooked elbow pasta (equals 6 cups once cooked)
- 3 cups Ritz cracker crumbs (about 2½ sleeves)
- 4 cups shredded sharp cheddar cheese, divided
- 8 tablespoons unsalted butter, melted (one stick)
- 1 5.2-ounce package Boursin garlic herb cheese
- 2 tablespoons cold unsalted butter
- 2 large eggs
- ¾ cup whole milk
- ¼ cup sour cream
- ¼ teaspoon salt
- Pinch of red pepper flakes
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