Go Back
–+ servings
Super Easy Macaroni and Cheese Muffins! Everything you love about macaroni and cheese in muffin form. Cheesy bite sized deliciousness!
Print Recipe

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Appetizer or Kid's Meal
Cuisine: American
Keyword: mac and cheese, mac and cheese muffins, macaroni, macaroni and cheese
Servings: 6
Author: hipfoodiemom

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

*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!