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I’m relatively new to the blogging world. New to who’s who in the blogging world, the traditions, the etiquette, and the community. At first, I was incredibly intimidated by the other bloggers out there-there’s so much talent, so much experience, and so much genuine love, and I was hoping I could keep up with it all.
But, there have been a few bloggers who have welcomed me whole-heartedly into this part of the world, and Josie, from Pink Parsley, has always been one of them. I’ve grown to love Josie’s blog, seeing her fantastic rendition of many Southern classics, her classic and inviting photography, but, best of all, feeling like I know her when I have never met her in person. Josie has an incredible love for her family, and it shows in the posts she writes and shares about being a mother and celebrating the lives of her daughter, Caroline, and her husband. I was so happy when Josie announced that another bundle of joy was going to be soon joining her life…and this time, it would be a little boy. You can feel her joy emanating from the words she writes about it.
When Annie, the hostess, asked me to be part of Josie’s virtual baby shower I was honored, because to me, Josie epitomizes what it means to be a “good” food blogger. Love for food, love for authenticity, love for capturing the “emotion” of the food, and love for being herself by telling her life story through her recipes. Josie has been a rock of support for many food bloggers out there-she’s been a great blogging friend.
As part of the “shower”, we were asked to contribute a dish that we would love to have at an actual shower (and, even though we are not all in person, we are still all celebrating for Josie!). I wanted to put a little bit of a Southern swing to my contribution in honor of Josie, and, for some reason, Southern food (to me) equates with the ultimate comfort food. Which basically equals macaroni and cheese. But I wanted it in a portable, shower-friendly food…and I tried to up the flavor and creaminess factor by adding in some Boursin cheese along with the classic white cheddar. And, to add a little bit more to the cheesiness (no pun intended), I topped it with a little parsley, also in honor of Pink Parsley. This recipe makes about 8 muffin-sized pies, but I was thinking that you could convert it to a mini muffin pan and decrease the baking time for a true finger food/larger get-together. I thought these turned out incredibly well-the Ritz cracker crust was heavenly, and the addition of the Boursin cheese definitely made these little pies extra creamy.
While we are not all there with you physically, Josie, know that we love you and cannot wait to meet the little man!
For a round-up of other drool-worthy contributions (by amazing and supportive bloggers) to Josie’s virtual shower, please check out Josie’s and Annie’s (our lovely hostess with the mostest!) websites:
Mini Mac and Cheese Pies
Servings: 8
Ingredients
1 and 1/2 cups Ritz crackers, crushed**I used one whole sleeve and used my food processor to crush the crackers
2 cups white cheddar cheese, grated and divided
4 tablespoons unsalted butter, melted
4 and 1/2 cups cooked elbow macaroni (about 8 ounces uncooked)
One 5.2-ounce container of Boursin Garlic and Herb cheese
2 tablespoons unsalted butter, cold
2 large eggs
1/2 cup milk
1/4 cup sour cream
1/4 teaspoon salt
Pinch red pepper flakes
Parsley, for garnish, optional
Instructions
1. Preheat the oven to 350 degrees.
2. Generously spray 8 cups of your muffin pan with cooking spray.
3. In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand.
4. Divide the mixture among the 8 muffin cups and, using your fingers or the back of a spoon, firmly press the crust into the bottoms and up the sides of each muffin cup.
5. In another large bowl, combine the cooked (and still hot!) macaroni with 1/2 cup of the shredded white cheddar, the Boursin cheese, and the butter, mixing well.
6. In a small bowl, combine the eggs, milk, sour cream, salt, and red pepper flakes, mixing well.
7. Add the egg/milk mixture to the cooked macaroni, mixing until all the ingredients are melted and smooth.
8. Place about 2-3 tablespoons of the macaroni mixture into each muffin cup (you will probably have a little leftover macaroni-I did. Save this and bake it separately, if desired.)
9. Top each muffin cup with the remaining white cheddar.
10. Bake the mac and cheese pies until lightly golden on top, about 20-25 minutes.
11. Let cool slightly before removing from the muffin pan, garnish with parsley, and serve immediately.
Source: Adapted from The Deen Bros. Take it Easy, via Epicurious.
Fried Pickles for Josie’s Virtual Baby Shower » Annie's Eats - […] of The Curvy Carrot dished up these mini mac and cheese pies. Everyone loves mac and cheese, but it’s not exactly a party friendly food. Serving […]
purabi naha - Great pies! These look very tempting!! Nicely written post too!!
Mary Margaret - These look amazing! I’d never visited Josie’s site, but I’m adding her to my “following” list. Thanks for the recipe, and congratulations to Josie on her impending addition!
Paula @ Dishing the Divine - Ha! I feel like I know ALL of you as I follow all the blogs you listed. 🙂 So fun! I love virtual showers. 🙂 and these look soooooo tasty!
Lauren at Keep It Sweet - What a great idea! I love that the blogging community can be so wonderful. These would be amazing at a real-life shower:-)
Nikki - The fact that this allows me to eat mac ‘n cheese with my fingers sells me on this recipe right away!! Definitely a cute idea!
Shawnda - I’m with Nikki – finger food mac & cheese? Dangerous! Awesome job, Shanon!
Annie - Mac and cheese. Boursin. White cheddar. YUMMMMMMMMMM! I love this so much. I also totally love your incorporation of the parsley, and I feel like an idiot that I did not notice that before. Thanks for being part of Josie’s shower!
Josie - YES, I love mac & cheese as a finger food! You are so sweet, Shanon, thanks so much for the sweet post, and thanks for participating in my virtual shower! I’m so glad Annie “introduced” us – you are awesome!
karin @ this wife bakes - The most loved food in this house by my kids and hubby is Mac and Cheese. Now you have managed to make it even more lovable. Brilliant! It was great contributing with you and I must put this in my meal plan. I am sure it will be in high rotation!
Caroline @ chocolate and carrots - Those are beautiful! 🙂 What a great party idea!
Kelsey - Fantastic addition to the shower. These looks so delicious. I have a feeling I’ll be making these for my family during the holidays this year.
Julia - What a fun idea, a virtual baby shower! And amazing mini mac and cheese pies!!!!
branny - Oooh I know I’d love to pop one of these right into my mouth! Delicious.
Tara - Shanon, you and I must be on the exact same wavelength. They look outstanding and adorable!
Courtney - This recipe is genius and maybe a little dangerous (at least for me). I love that you used Boursin and white cheddar, and the parsley leaf is just too cute. 🙂
Jackie - Shannon,
I know what you mean about the blogging world and its true, it can be a little bit intimidating and forming friendships is hard enough when your an adult and even more difficult when yr a blogger. I just wanted you to know that I consider you a friend in my head and I even have your blog on my list of blogalicious reads. I love to read your recipes and duplicate them at home whenever possible. These pies are definitly a do!! Best, Jackie
Heather - I just thought I’d let you know that these made their way into my dreams last night. After I saw this post yesterday I decided to add them to the menu of a baby shower I’m planning. Apparently I must have still been thinking about them when I went to bed because I had a dream I was trying to make them and your instructions called for balancing a quarter at the bottom of the muffin pan (to make it shallower I guess) and to pour the melted butter directly onto the quarter and then add cracker crumbs. I kept trying and trying to do this in my dream but the quarter kept flipping sideways and all the butter would run into the bottom of the tin… after several attempts I decided to forgo the quarter and mix the butter directly into the crackers before pressing them into the pan. 🙂
srlacy - Heather-
Your comment just made my day! I love to try to decipher dreams…I wonder what it means? At least I know that it means you have to make these! 🙂
Shanon
srlacy - Aw, thanks, Jackie! Food bloggers unite! 🙂
Kacey - The recipe looks awesome! I plan to make it for a seven days of new recipes challenge that I’m hosting in Sept. Great blog, as well.
I am loving…mini appetizers! « I Do Love It - […] Image & Recipe at: The Curvy Carrot […]
Angela Norlen - Wow these look incredible! I don’t cook much ( I’m more of a baker ) but I’m going to convince my fiance to make these straight away!
Deb @ PaperTurtle - These sound delicious and look great too. This is a really sweet post. So glad you are realizing one of the amazing {and surprising} benefits of blogging: friendship! I have made so many wonderful friends through my blog.
Keep up the good work! xo
Stephanie - These look delish! Must try them soon!
Mini Mac and Cheese Pies – Not a dessert, but still baked! « Janna's Baking - […] baked as a casserole with a crunchy, salty topping (usually crushed up Corn Flakes). When I found a recipe for mini mac and cheese pies on a blog I just couldn’t pass it […]
Heather - Hi,
These look super tasty, and I was thinking it would be a good idea to bring for an upcoming potluck at work… how do you think they would taste reheated?
srlacy - Hi Heather-
I ate them as leftovers for several nights in a row after making them (yes, they were that good!) and I just popped them in the microwave to reheat-I thought they were just fine that way. Hope you like them!
Susan Anderson - I tried these for a summer party at the cabin, thinking the kids there would love them, they did, but no less than the adults. I’m bringing them to my daughter’s Halloween party, hoping for some inspiration to make the tops look Halloween-y. These will become a new family favorite, I’m sure!
Jennifer - I found a picture of these on Pinterest and had to come here to find out more about them. I really like your blog… you have a new reader & I can’t wait to try these out! Thanks for sharing!
Dalia - HI. Where can i buy this boursin cheese? And if I cannot find it, what is a good substitute for the extra creaminess?
Thank you!
srlacy - Hi Dalia-
You can usually find Boursin in the dairy aisle or the specialty cheese section of your grocery store. If you can’t find it, use a soft cheese, maybe even a cream cheese, as a similar substitution. Hope this helps!
Mini Mac and Cheese Pies « i FinD Recipes Online - […] Recipe Link Share this:ShareFacebookTwitterDiggEmailPrintLike this:LikeBe the first to like this post. […]
Erin - I made these last weekend for a baby shower. They were a hit! I used a mini-muffin pan instead of a regular muffin pan. Thanks for the recipe!
Bite-size Appetizers and Food | "Bride" Ideas - […] 2. Mini Baked Potatoes from Cooking Light 3. Mini Grilled Cheese Sandwiches from Fresh Tart 4. Mini Mac and Cheese from The Curvy Carrot 5. Mini Tapas from Love of Weddings 6. Mini dougnuts from Martha […]
Elise - Erin,
When you used the mini muffin pans, how long did you end up cooking them? I want to do these for a little engagement party get together for my daughter who loves Mac n Cheese! Thanks
srlacy - Hi Elise- I didn’t use a mini muffin pan, just a regular muffin pan.
Shanon
Holiday Party Appetizers « Maknwaves - […] Mini Mac and Cheese Cups […]
Cooking by emilianagil - Pearltrees - […] The Curvy Carrot » Mini Mac and Cheese Pies and a Virtual Baby Shower 2. Generously spray 8 cups of your muffin pan with cooking spray. 3. In a large bowl, combine the crushed Ritz crackers, 1 cup of the shredded white cheddar cheese, and the melted butter, mixing well until the mixture holds together and resembles coarse sand. 1. […]
Holly - These look absolutely delicious, and might I say beautiful!!! I love that you added Boursin cheese (one of my absolute faves) – that was a special treat my grandma would bring me occasionally. I will definitely be trying these soon!
Taco Tuesday: Brunchin’ It | | What's Really Good™ Magazine - […] menu consisted of mini mac n’ cheese bites (recipe), huevos rancheros, yogurt parfaits in pots, warm scones w/ raspberry jam (recipe, jam was […]
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Sureya - I just made them for Valentine’s Day dinner for my husband, he LOVED THEM! and told me that they looked like something Chef Marcel would have cooked. =D Thank you for sharing!!
Tracy - This is a great recipe! I made them in mini-muffin pans. They took 15 minutes to cook. I had a lot of noodles left over. Next time I would either cut back on the noodles or double the crust to make 2 trays. They were a huge hit at my family gathering.
Pinterest Roulette – twincraziness - […] on my pins. The past two weeks I/we made a picture puzzle, attached velcro to Popsicle sticks, made mac and cheese muffins, baked oatmeal muffins, melted broken crayons, and made a smile snack out of apples, peanut butter, […]
Week of April 9th, 2012 « Mommy Poppins' Place - […] Mac ‘N Cheese Pies, Green Beans and Strawberries […]
Picnic themed bridal shower - […] Mac and Cheese Cups recipe HERE and Baked Falafel Ball recipe HERE. <- Try BOTH of these. trust me. […]
chupp photography | wedding photojournalism | ontario wedding photography - […] recipe sometime. its super easy just takes a while for each layer to set. mac + cheese pies from a curvy carrot. delicious! this is now my go to recipe for mac + cheese. it’s got a bit of spice and a […]
Mac and Cheese Bites | Annie's Eats - […] The Deen Bros. on Epicurious via The Curvy Carrot […]
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Jamie - I made these today and they taste wonderful, the only issue I had was that the crust started crumbling a bit when I removed them from the pan, did this happen to you? I followed the recipe, but wondering if the crackers need more butter to hold it together even more? Thanks
srlacy - Hi Jamie-
I didn’t have this problem, but it seems like your idea would be helpful!
Momuv3princesses - MMMM!!!! These are VERY yummy!!!! I would probably double (maybe 1.5 times) the ritz cracker mix and not the mac and cheese mix. They fun to make and eat!!! 🙂 Thanks for sharing!!!!
Nailing Pinterest | Thirty in Thirty Project - […] I did it: I mixed up the recipe find on the original blog site to fit with what I could find in my local store. I followed the rest of the reciepe, so suggest […]
Marnie - I made these for a wedding shower yesterday, and they were amazing! I used mini muffin tins. I do have to say, I had my doubts as I was getting them ready for the oven. The crust seemed to take up too much room in the tiny tins, not leaving enough room for the mac and cheese, which seemed like it was just perched in top. I was just about positive that it wasn’t going to set.
Well, I needn’t have worried. They came out perfectly!! And they were the hit of the party! That cheesy cracker crust is the perfect complement. The extra mac and cheese I baked on the side wasn’t nearly as good without it. 😉
H E Y H E Y O K - […] Mini Mac and Cheese Pies (makes 8) […]
Jaimi - Does anyone know the nutrition in this atleast the calories?
Mini Mac and Cheese Pies | Daydream Kitchen - […] From: http://www.thecurvycarrot.com/2011/08/18/mini-mac-and-cheese-pies-and-a-virtual-baby-shower/ – THE CURVY CARROT From http://www.thecurvycarrot.com/2011/08/18/mini-mac-and-cheese-pies-and-a-virtual-baby-shower/ […]
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Lauradv - Fantastic! I’ll try it for sunday appetizer! Have a nice weekend 😀 Laura
Jody - I’m making these right now! Can’t wait to eat them. The only comment I have is there is a HUGE amount of macaroni left over. I think the macaroni portion of the recipe needs to be adjusted to be about half of what is called for.
Mini Mac and Cheese Pies « Grinelda Markowitz - […] Mini Mac and Cheese Pies […]
Ruth-Lee - PHENOMINAL!!!! yummy !!
Jerrika - Hello… Love the presentation and the recipe looks easy and yummy!!
I have 2 q:
1. Do these freeze well?
2. How far ahead can I make these? Thinking of my daughters bday party!!
Thank you!
srlacy - Hi Jerrica-
I have not tried freezing them, but I would think they would be ok. I did store them in my fridge for three days and simply reheated them in the microwave at serving time (you could reheat them in the oven, too) and they were just fine. Have fun and happy birthday to your daughter!
Mini Food Ideas - Wedding Ideas, Wedding Trends, and Wedding Galleries - […] Food Ideas & Recipes Source: The Curvy Carrot Source: Sunday Suppers Source: Why Just Eat Source: Peter Callahan […]
Holly B - Hi, I am making these today and have 2 quetions,,,can I make them in a mini muffin pan to make more? And, do you think I could freeze them? Theyre for a party in 6 days.
srlacy - Hi Holly-
I have not tried making them in a mini muffin pan, but I am sure that it can be done. Just watch them carefully while baking (they may not need to bake as long).
As far as freezing goes, I believe that they will freeze well. I did not freeze them myself. I refrigerated them for about three days, and they reheated well in a toaster oven.
Holly B - I just made these mini size, they made 48, I did have to make a little more crumb mixture. I didnt have the Boursin so I subbed equal parts plain greek yogirt and mayo, added dried parsley and garlic powder and pepper. They are so good, I cant wait to make them again next week!
Lee W - I served these last night at a large cocktail party. Out of all the yummy things that I served, these got the most comments. Even those who don’t like Mac and cheese loved these. Thank you so much.
Claudia` - Could you substitute, rondele for the boursin cheese?? When you reheated them did they dry up?? I need them for a pot luck, so I can make them in the afternoon and then reheat right before I leave for the party.
srlacy - Hi Claudia-
I think substituting Rondele would be ok-I think it’s about the same consistency as Boursin, right? When I reheated them, they did dry out slightly, but not anything that would significantly affect the texture. I think you should be fine! Good luck!
Erica - How big was the muffin pan you used? I guess mine was normal sized but I had quite a bit of filling left over after I filled my 8. But other than that everything has gone great and now I’m just waiting for them to come out of the oven!!
srlacy - Hi Erica-
I used a standard 12-cup muffin pan.
Mini Mac and Cheese Cups | What2Cook - […] Recipe: Mini Mac and Cheese Cups […]
Loft310 Special EventsFood For Thought - Loft310 Special Events - […] Macaroni Bites- These look too good! […]
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BASIC LIST / SUGGESTED ITEMS FOR LONG TERM SURVIVAL - Page 323 - ALIPAC - […] Food Fanatics Mac & Cheese mini pies! >> Food Fanatics << Recipe: http://www.thecurvycarrot.com/2011/0…l-baby-shower/ […]
Fabulous Father's Day appetizers - is this REALLY my life? | is this REALLY my life? - […] Mini Mac and Cheese Pies from The Curvy Carrot […]
Kathleen Kearney - I just found these on Pinterest and want to make them for a party this weekend. Are they OK at room temperature or do they have to be reheated?
srlacy - Hi Kathleen,
I’m a bit of a food safety nut, so I would recommend reheating them. Some people have found them to be ok at room temperature, but I personally think they taste better hot.
Lynn Roth - I’d like to make these for my daughter’s wedding as an appitizer. I’m going to have to try the reheating part because I need to make at least 100 of them to be reheated at the wedding. Do you think it would work?
srlacy - Hi Lynn-
It should work just fine (if you read some of the other reader comments, I think others have tried it with success.) Enjoy, and congrats to your daughter and your family!
amy - I subsituted laughing cow cheese (garlic and herb) for the boursin and also added 1 smoked gouda and 1 cup white cheddar. Made this is a casserole pan and put the crumbs on top instead of bottom. Delicious!
Mac ‘n cheese cups with a Ritz crust - […] Recipe […]
Firefighter Themed Birthday Party - […] Mini Mac and Cheese Bites – These were so yummy! These are great finger foods and were a huge hit. Cook more than you think you will need because everyone loves Mac and Cheese! I followed the recipe HERE exactly. […]
Sue - I cook for Seniors and I think they would really enjoy these for lunch. I usually cook for 64+ and am limited on time. Could I make the crust the day before and refrigerate, then finish the next day? Would it be better to make the day before and reheat in the ovens? Thanks for your blog.i
srlacy - Hi Sue-
You could do either, in my opinion. I ate them reheated, and they were just fine, but if you like a more cheesy feel (they do dry a little on the reheating, but not too much), then I would finish the next day. Hope this helps!
Barb - Can these be frozen after cooking?
srlacy - Hi Barb-
I haven’t tried this, but I definitely think it will work for you.
Great Ideas for Holiday Appetizers - The Love Nerds - […] Mini Mac and Cheese Cups from The Curvy Carrot […]
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Cindy - I made approximately 300 of these delicious mini Mac n cheese bites for a Garden Gala. They do very well at room temp. I didn’t like reheating them, because they do dry out. I also added cayenne pepper for a little more zip. I used green onion/chives for the topping too. Everyone raved about these.
Faith Dupuis - Question?
When you reheat the Mac and Cheese pies,
do they need be in the muffin tins? will they
lose their shape if reheated on a cookie pan?
srlacy - Hi Faith-
They will definitely keep their shape-no need for a muffin pan.
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Jen - So excited to make these for a holiday party this weekend. There’s a few who aren’t fans of sour cream. Is there a cheese or another ingredient that would subsitute for that? Is it necessary?
srlacy - Hi Jen-
I use Greek yogurt as a substitute for sour cream all of the time.
Cindy@Resting Rock Ministry - I’m so excited to try these. We are having our kids and grandkids for Christmas tomorrow and trying to find kid-friendly hor’derves is tough. But these will please EVERYONE 🙂 And thanks for to all the comments as I now realize I can do them ahead and just reheat!! Off to my kitchen 🙂 Blessings for a wonderfful New Year 🙂
Cindy@Resting Rock Ministry - I’m so excited to try these. We are having our kids and grandkids for Christmas tomorrow and trying to find kid-friendly hor’derves is tough. But these will please EVERYONE 🙂 And thanks for to all the comments as I now realize I can do them ahead and just reheat!! Off to my kitchen 🙂 Blessings for a wonderfful New Year 🙂
Mary Rose Ciatti - Hi, I’m attempting to make these this Sunday, 1/5/14, for 14 people in mini pans. I would like to make 24 minis. Will this recipe be enough or do I have to double it?
I read from one person that it would take about 15 minutes to bake. Any other helpful hints?
Thanks so much.
srlacy - Hi Mary Rose-
I have not tried it this way, but since the original recipe makes 8 regular (standard) muffin-sized pies, I would think if you were using a mini cupcake pan, you should be able to get at least 16-20 (maybe even 24) mini pies out of the amount of ingredients listed in this recipe. I hope it turns out for you!
Mini Mac and Cheese Pies | Today's Single Motherhood - […] I hope you enjoy this one as much as I do! If you’d like to visit the original site of this recipe, the link is http://www.thecurvycarrot.com/2011/08/18/mini-mac-and-cheese-pies-and-a-virtual-baby-shower/ […]
ellie turned one | this winter in review » Kyle and Vanessa Photography Blog - […] recipe sometime. its super easy just takes a while for each layer to set. mac + cheese pies from a curvy carrot. delicious! this is now my go to recipe for mac + cheese. it’s got a bit of spice and a […]
Nancy - Does anyone know if these can be frozen and reheated?
srlacy - Hi Nancy-
I personally did not freeze mine, but I should think that they would freeze and reheat well.
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