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12 ounces, uncooked elbow pasta (equals 6 cups once cooked)
3 cups Ritz cracker crumbs (about 2 1/2 sleeves)
4 cups shredded sharp cheddar cheese, divided
8 tablespoons unsalted butter, melted (one stick)
5.2-ounce package Boursin garlic herb cheese
2 tablespoons cold unsalted butter
2 large eggs
¾ cup whole milk
¼ cup sour cream
¼ teaspoon salt
Pinch of red pepper flakes
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Find it online: https://www.afamilyfeast.com/mac-and-cheese-cupcakes/