macaroni and cheese pies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
*Bakers & Chefs elbow macaroni, 1/2 cup dry, 2 serving (remove)*white cheddar cheez its, 2 serving (remove)*margerine Parkay regular, 12 tsp (remove)*2% low fat milk, 0.5 cup (remove)*Daisy Sour Cream, 2 tbsp (remove)*Eggs (Norco Organic Eggs), 2 serving (2 eggs)*Cheese - Kraft Shredded Cheddar Cheese, 2 cup (remove)*Cheese - Kraft Mozzarella Cheese, 1 cup (remove)*Kraft Pepper Jack Cheese, 200 grams (remove)
In a bowl, mix crushed crackers, one cup of cheddar cheese and 4 tbsp of margerine
boil 1 cup of Elbow macaroni
mix milk, sour cream, scrambled eggs, 1/4 tsp salt in a bowl.
put cooked macaroni in a bowl with the rest of the cheese ingredients. mix liquid mixtrue into macaroni bowl.
In cupcake pan press cracker mixture on the bottom and around each cupcake area for the macaroni crust. Spoon macaroni mixture into each mini-pie crust.
Bake for 20 - 30 minutes at 375 degrees or until cheese is bubbling.
Allow to cool for 5 - 10 minutes and then serve immediately
Number of Servings: 14
Recipe submitted by SparkPeople user ROMANS12DD.
boil 1 cup of Elbow macaroni
mix milk, sour cream, scrambled eggs, 1/4 tsp salt in a bowl.
put cooked macaroni in a bowl with the rest of the cheese ingredients. mix liquid mixtrue into macaroni bowl.
In cupcake pan press cracker mixture on the bottom and around each cupcake area for the macaroni crust. Spoon macaroni mixture into each mini-pie crust.
Bake for 20 - 30 minutes at 375 degrees or until cheese is bubbling.
Allow to cool for 5 - 10 minutes and then serve immediately
Number of Servings: 14
Recipe submitted by SparkPeople user ROMANS12DD.
Nutritional Info Amount Per Serving
- Calories: 202.9
- Total Fat: 13.6 g
- Cholesterol: 55.7 mg
- Sodium: 277.6 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 0.3 g
- Protein: 8.6 g
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