Categories: Appetizers

Ingredients

• 6 tablespoons butter, divided
• 2 cloves garlic, minced and divided
• 3/4 cup Panko bread crumbs
• 3 tablespoons flat-leaf parsley, finely chopped and divided
• 3 tablespoons fresh dill, finely chopped and divided
• 1 pound ditalini pasta, cooked according to package directions
• 1/4 cup flour
• 1 1/4 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 1 teaspoon ranch seasoning
• 1/2 cup hot sauce
• 1/2 cup half and half
• 1 cup whole milk
• 1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
• 1 cup (4 ounces) Wisconsin mozzarella cheese, shredded
• 2/3 cup (4 ounces) Wisconsin blue cheese, crumbled
• 1 cup sour cream
• 1/3 cup buttermilk
• celery and carrot sticks, optional

Directions

1. Preheat oven to 350°F. Generously butter 24­cup mini muffin pan.

2. Melt butter in small skillet over medium heat. Add garlic and cook 1 minute. Add panko and coat crumbs in butter. Remove from heat and add parsley and dill. Set aside.

3. Melt butter in medium saucepan over medium­high heat. Add flour and whisk constantly for 2 minutes. Stir in 1/4 teaspoon salt, 1/2 teaspoon pepper, ranch seasoning and hot sauce. Slowly whisk in half­ and ­half and milk. Whisk constantly until thickened, 8 to 10 minutes. Add cheddar and mozzarella and stir with spoon to incorporate. Remove from heat, and stir in figure eight motion until cheese is melted.

4. Add cooked pasta and stir to combine. Divide pasta evenly into prepared muffin tin. Sprinkle with blue cheese crumbs and panko mixture. Bake 15 to 20 minutes or until brown and bubbly.

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