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Export 11 ingredients for grocery delivery
Step 1
Preheat oven to 375.
Step 2
Spray mini muffin tins with cooking spray. This will make 48 mini muffins, approximately.
Step 3
Melt 6 T of butter in a large 4 cup mixing cup and then add cracker crumbs and 1/2 c of cheddar. Mix well and press about 1 t of the mixture into each muffin cup. Press firmly so that it comes a bit up the sides. Set aside.
Step 4
Cook elbow pasta according to pasta directions and only until a few minutes shy of al dente.
Step 5
Drain well and place back in warm pot. Add the herbed cheese, 2 1/2 c shredded cheddar, sour cream, milk, eggs, cold butter and seasonings. Taste for salt! Mix well until cheese is melty and no large clumps remain.
Step 6
Spoon about 2 t of cheese mixture into the prepared mini muffin tins. Sprinkle with remaining 1/4 cheese.
Step 7
Bake for 12 -14 minutes or until golden. Remove from oven and let stand about 10 minutes until you can safely remove them without them crumbling! Just run a knife around the edges to gently remove each one.
Step 8
Leftovers can be wrapped and kept in the fridge and then safely reheated in the microwave on a lower setting until just warm.
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