Recipe: Mini Mac and Cheese Cups

INGREDIENTS

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 tbsp

unsalted butter, melted

and 1/2 cups cooked elbow macaroni (about 8 ounces uncooked)

1 5.2 ounce container

of Boursin Garlic and Herb cheese

2 tbsp

unsalted butter, cold

large eggs

1/2 cup

milk

1/4 cup

sour cream

1/4 tsp

salt

red pepper flakes

Parsley, for garnish, optional