Mac and Cheese Muffins

How many people hate feeding their toddler mac and cheese because of the mess? Or their toddler loves mac and cheese, but you always have left overs that go to waste? Well do I have a solution for you my friends, mac muffins! That’s right take that leftover mac and cheese and re-purpose it into something quick, easy, and tiny hand friendly. Lately we’ve been trying to cut back on our food waste, so the recipe was born out of the want to make left overs less messy, without them going to waste.

I’ve made these twice and each time they’ve been a hit with both the husband and the son, my big mac and cheese fans who hate to stray from tradition when it comes to their Kraft. Taking a total of twenty minutes from prep to plate, I love these for a relaxed Friday night dinner or quick lunch at home.

The ingredients you’ll need are simple, left over mac and cheese, a half cup bread crumbs, one egg, and shredded cheese to sprinkle on top. If you want to spice it up, add a whole Ritz type cracker on either the top or bottom to give a sturdier base to your muffin.

The first step is to preheat your oven to 400 degrees Fahrenheit, grease your muffin tins and set aside for later. Next mix the mac and cheese, egg, and bread crumbs together and place by spoonful into the muffin tins, don’t be afraid if any over flows, and it’s important to note that one full box of mac and cheese makes exactly twelve regular sized muffins. When your tins are loaded, sprinkle on some cheese and throw on a cracker or cracker crumbs if you so fancy and pop those babies in the oven. Set the timer for ten minutes, then pull out and let cool before serving.

These are great for a quick meal, but would also be great for a party, and can be dressed up with bacon bits or spicy cheese, really the opportunities are endless!

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