• Preheat over to 375 degrees. Spray 2 (24 count) mini muffin trays with non-stick cooking spray.

Make the Crust:

• Start by melting the butter in the microwave in a microwave-safe, medium sized bowl. Add in the crushed crackers and cheddar cheese and mix to throughly combine.
• Spoon about 1-1 1/2 teaspoons of the crumb mixture into the bottom of each mini muffin cup. Press down either with your fingers or a tassie cup press, making sure it comes up the sides of the cup a little bit (this makes them pop out easier when you're done).

Make the Macaroni & Cheese:

• Boil a large pot of water and add the macaroni. Cook until al dente (don't over cook the pasta!) Drain in a colander and return to the pot.
• Add the cream cheese, cheddar cheese, butter, eggs, milk, sour cream, and house seasoning and stir until smooth and all of the cheese is melted.
• Fill each muffin cup with macaroni. Bake in the preheated over for 15 minutes, or until macaroni looks set and is bubbling slightly.
• Let cool on the counter for at least 10-15 minutes, then loosen the edges of each cup with a knife to make getting them out easier. Top each macaroni and cheese bite with a slice of jalapeño and a dot of hot sauce, if desired. Serve and enjoy!