Ingredients
| 1 | cup crushed butter crackers |
| tablespoon melted butter | |
| 1¼ | cups shredded sharp cheddar cheese, divided |
| 1 | (20-ounce) container HORMEL® Elbow Macaroni & Cheese |
| 1 | (6.5-ounce) container garlic and herb spreadable cheese |
| 2 | eggs, lightly beaten |
| Kosher salt and pepper, to taste | |
| chopped fresh chives, as desired |
Directions
Heat oven to 375°F.
Line 12 cup muffin pan with paper liners or lightly grease.
In medium bowl, stir together crushed crackers, butter and 1/4 cup cheddar cheese. Divide mixture into bottoms of each muffin cup liner and press until firmly packed. In large bowl, stir together macaroni and cheese, remaining Cheddar cheese, spreadable cheese and eggs. Season with salt and pepper to taste. Divide and spoon mixture evenly into each well over prepared crust.
Bake 22 to 25 minutes or until bubbly. Let stand 10 minutes. Garnish with chives.