Mac and Cheese Cupcakes

Mac and Cheese Cupcakes - A Family Feast

This recipe was adapted from Annie’s Eats, who adapted it from The Curvy Carrot (Shanon from The Curvy Carrot had the brilliant idea to add the Boursin cheese to this recipe!), who adapted it from the original recipe by The Deen Brothers. (Phew – I think I’ve given everyone their proper credit!) Although the original recipes don’t include this step, we strongly recommend baking these in a muffin tin with paper liners sprayed with non-stick cooking spray to prevent sticking.



  1. Bring a large pot of water to a boil and cook the elbow pasta according to package direction to slightly less than al dente. Drain the pasta well.
  2. While the pasta is cooking, preheat the oven to 350 degrees.
  3. Combine the Ritz cracker crumbs, 3/4 cup of the shredded cheese and the melted butter. Mix until fully combined.
  4. Line two standard size muffin tins with paper liners and spray each liner with non-stick cooking spray as well as over spray onto top of pan. Divide the cracker mixture into each muffin liner evenly between 24 cups. Using the flat bottom of a small glass, press the cracker mixture firmly into the bottom of the liners.
  5. In a large mixing bowl, add the drained pasta, the remaining shredded cheddar cheese, Boursin cheese and cold butter.
  6. In a separate bowl, combine the eggs, milk, and sour cream. Whisk to combine.
  7. Pour the liquid mixture into the bowl with the pasta mixture. Add the salt and red pepper flakes and gently stir all of the ingredients together to combine – being careful not to break up the pasta.
  8. Divide the pasta mixture between each muffin liner placing on top of the cracker mixer.
  9. Bake until light golden brown – about 25-30 minutes.
  10. Remove from the oven and let cool slightly, then remove from the pan and serve warm.