When Jack’s cousin Baby Lizzie first started picking up food and feeding herself, we started making macaroni and cheese in mini muffin pans for her. Big cousin Jack likes to take a large bite, so for him regular muffin pans fit the bill. You can make these in either one. The crispy Ritz cracker crumbs on the outside form a little crust for these pies, making them perfect to eat with your hands. We’re not saying they will be much neater than regular mac and cheese, but these sure are fun and delicious.

　　

Ingredients

serves 8 kids or 4 adults

　　1 1/2 cups crushed Ritz crackers (about 35 crackers)

　　2 1/2 cups grated cheddar cheese (10 ounces)

　　4 tablespoons (1/2 stick) unsalted butter, melted, plus 2 tablespoons cold unsalted butter, cut into pieces

　　4 1/2 cups cooked elbow macaroni (8 ounces uncooked), drained and kept hot

　　2 large eggs, beaten

　　1/2 cup milk

　　1/4 cup sour cream

　　1/4 teaspoon salt

　　

Step 1

Preheat the oven to 350°F. Lightly grease 8 cups of a 12-cup muffin pan.

　　

Step 2

In a bowl, combine the crackers, 1 cup of the cheddar cheese, and the melted butter. Divide the mixture among the prepared muffin cups and press firmly in the bottom and up the sides of the cups.

　　

Step 3

In a large bowl, mix the macaroni with 1/2 cup of the cheddar cheese. In a small bowl, combine the eggs, milk, sour cream, cold butter pieces, and salt. Stir the milk mixture into the macaroni.

　　

Step 4

Spoon 2 tablespoons of the macaroni mixture into each cracker crust and top with the remaining cheddar cheese. Bake for about 25 minutes, or until the cheese is browned and slightly crispy. Allow the pies to cool slightly before unmolding and serving warm.

　　

Nutrition Per Serving

Per serving: 500.0 calories

　　310.0 calories from fat

　　34.0g total fat

　　17.0g saturated fat

　　115.0mg cholesterol

　　780.0mg sodium

　　31.0g total carbs

　　1.0g dietary fiber

　　5.0g sugars

　　16.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.