Ingredients
1 pound uncooked elbow macaroni3 cups sharp cheddar cheese, finely shredded5 tablespoons butter, softened 3 large eggs1 cup half-and-half cream1/2 cup sour cream1 teaspoon salt 1/2 teaspoon pepper
Preparation
Preheat oven to 350°. Cook macaroni according to package directions, drain. Transfer to a large bowl. Stir in cheese and butter until melted.
In another bowl, whisk the eggs, cream, sour cream, salt and pepper until blended. Add to macaroni mixture; stir until well blended. Spoon macaroni into 24 well-greased muffin cups. Bake until golden brown, 25-30 minutes.
