Ingredients
| 1 | cup crushed butter crackers |
| 3 | tablespoons melted butter |
| 1¼ | cups shredded sharp cheddar cheese, divided |
| ⅜ | container HORMEL® Elbow Macaroni & Cheese |
| ½ | (5-ounce) container garlic and herb spreadable cheese |
| 1 | large egg, lightly beaten |
| ½ | cup milk |
| 2 | tablespoons sour cream |
| Kosher salt and pepper, to taste |
Directions
Heat oven to 375ºF. Lightly grease a mini muffin tin.
In medium bowl, stir together crushed crackers, butter and ¼ cup Cheddar cheese. Press 1 teaspoon of crumb mixture into bottom of each muffin cup until firmly packed.
In large bowl, stir together macaroni and cheese, remaining Cheddar cheese and next 4 ingredients. Season with salt and pepper to taste.
Spoon 2 to 3 teaspoons of mixture into each well over prepared crust. Bake 18 to 22 minutes or until bubbly. Let stand 10 minutes.