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.