Lighter Mini Macaroni Pies | Paula Deen

Ingredients

• 1 1/2 cups (about 35 crackers), crushed buttery crackers
• 2 1/2 cups (10 oz), grated cheddar cheese
• 4 tablespoons (1/2 stick) melted, plus 2 tablespoons of cold butter, cut into pieces unsalted butter
• 4 1/2 cups cooked drained and kept hot elbow macaroni
• 2 large beaten eggs
• 1/2 cup milk
• 1/4 cup Sour cream
• 1/4 teaspoon salt