Simple Macaroni and Cheese Muffins
I used this Stovetop Macaroni and Cheese recipe. You will need cold leftover macaroni and cheese for this recipe. I recommend making mine, linked above. Should yield 12 macaroni and cheese muffins. *I tested these with breadcrumbs and almond flour. The breadcrumbs worked better in my opinion and panko would work great as well. You could also pulse up some Ritz crackers!
Servings: 6
Equipment
- ice cream scooper
- muffin tin
Ingredients
- 2 cups fine breadcrumbs*
- pinch salt
- 1/2 lb. Stovetop macaroni and cheese cold
- 1/2 cup shredded cheddar cheese optional
- 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. Set aside.
- Pour breadcrumbs into a shallow dish. Season with the salt and mix to combine. Using the ice cream scooper, scoop out some cold 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 cold 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
*I tested these with breadcrumbs and almond flour. The breadcrumbs worked better in my opinion and panko would work great as well. You could also pulse up some Ritz crackers!