Super Easy Macaroni and Cheese Muffins! Everything you love about macaroni and cheese in muffin form. Cheesy bite sized deliciousness! Hope you give this recipe a try!
My youngest, Madeline, and I love macaroni and cheese. My husband and my oldest, Phoebe, not so much. So, when I make a big batch of macaroni and cheese, we always have leftovers. If I could, I would eat this entire pot of macaroni and cheese all by myself but that wouldn’t be good.
But dang, doesn’t this look so good?! This is my stovetop macaroni and cheese recipe. I’ve made mac and cheese muffins before but the recipe below is more simplified and simply lets you use leftover macaroni and cheese.
I also have a mac and cheese muffin recipe with pork shoulder ragu if you’re looking for something fancy.
I tested these with breadcrumbs and almond flour. The breadcrumbs worked better in my opinion and panko would work great as well.
The next time you make macaroni and cheese, I hope you give this recipe a try! Your kids will love this!
If you make macaroni and cheese just to make these muffins, make sure it has had time to cool. You need to be able to handle it and form and shape into balls.
Simple Macaroni and Cheese Muffins
Equipment
- ice cream scooper
- muffin tin
Ingredients
- 1/2 lb. leftover stovetop macaroni and cheese reheated so it's easier to work with
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper
- 1/2 teaspoon smoked paprika optional
- 2 cups fine breadcrumbs*
- 1/2 cup shredded cheddar cheese optional if wanting to add more cheese
- fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375 degrees. Line a muffin tin with cupcake liners, grease or spray your muffin tin with baking spray. I find that they are easier to remove if you use cupcake liners but either way be sure to grease your muffin tin. Set aside.
- If wanting to add more flavor to the macaroni and cheese muffins, season with garlic powder, onion powder, salt and pepper, and smoked paprika. Mix together to combine.
- If wanting to coat in breadcrumbs for texture: Pour breadcrumbs into a shallow dish. Season with salt (if desired) and mix to combine. Using the ice cream scooper, scoop out macaroni and cheese. You can also form and shape into a ball using your hands. Roll the cold macaroni and cheese ball in the breadcrumb mixture to coat. Place into the muffin tin. Repeat until all of the macaroni and cheese has been used. You can sprinkle on the shredded cheddar cheese over the top of each macaroni and cheese muffin if desired.
- Bake in the oven for about 20 to 25 minutes. Remove from the oven and garnish with the fresh parsley and enjoy!
Notes
