Macaroni and Cheese Muffins
The next time you have leftover macaroni and cheese you should make these macaroni and cheese muffins. They’re easy to make with one bowl, cheesy and a fun snack or side dish.
A few months ago, I came across a recipe for macaroni and cheese muffins. When I clicked over on the recipe though, it wasn’t exactly what I had pictured. I had conjured an image of a savory muffin mixed with actual macaroni and cheese noodles and this recipe was more of a cheese muffin with noodles mixed in.
After I made my pizza cupcakes, I decided to try making my own version of macaroni and cheese muffins. It took a few tries before I created a version I liked. It’s a great way to use up leftover macaroni and cheese though it works best with fresh leftovers because noodles sitting in the fridge get a little hard and chewy.
My first attempt was a little too bland. Despite all the mac n cheese mixed into the batter, the muffin didn’t taste that cheesy. So I added more cheese to the actual batter and sprinkled some on top too.
These are easy to make. One bowl, no mixer needed.
Macaroni and Cheese Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 3/4 cup shredded cheddar cheese
- 1 cup macaroni and cheese
- 12 tsp shredded cheese for topping
Instructions
- Preheat oven to 400°F. Line a 12 cupcake pan with liners. (You can also grease the cupcake molds directly and pour batter in directly. They come out pretty easily. I tried both versions, but I like how they look in the muffin molds a little more.)
- Mix 1 1/2 cups flour, sugar, salt and baking powder. Add in vegetable oil, egg and 1/3 cup milk into flour mixture and stir until batter is smooth. It will be sticky. Fold/stir in 3/4 cup shredded cheese and 1 cup macaroni and cheese. Make sure you use macaroni and cheese that is warm and loose and not cold and stuck together. If you are using leftovers from the fridge, make sure to warm it up first in the microwave. Fill muffin cups about 2/3 full.
- Sprinkle additional 1 tsp of cheese on top of each muffin. Bake for about 18 minutes until knife inserted comes out clean.
also used mini muffin tin
i did 1/2 plain and added bacon bits to second half!!
sounds yummy!
My daughter and son-in-law treated us to breakfast last Wednesday. We arrived at 7:00am – no wait. I ordered one Upside Down Pineapple Pancake. I could only eat half of it. I should have taken the rest home. It was amazing!!! The large but very light buttermilk-based pancake contained nuggets of caramelized pineapple. It was topped with a warm vanilla sauce and a tiny scoop of cinnamon-maple-butter. I can’t wait to go back to this place the next time I am in town.
The pineapple pancake at Snooze is one of my favs!
can leftovers be frozen?
I have not tried, but I think it would work.
When you say “1 cup macaroni and cheese”, do you actually mean like pre-made mac and cheese or just the cooked noodles? Are we talking Kraft or something? This is such a neat idea! Love me some mac and cheese, definitely gonna make!
I mean premade mac n cheese. Whatever recipe you want. The idea was to make these muffins with your leftover mac n cheese.
Lol that’s usually the best way to handle not enough cheesiness, just add more 😉 I’ve been known to dump the whole bag of cheese onto dishes.
These are such a great idea btw!
Haha. Yeah it’s a great way to use up cheese too
These are super cute!
Thanks!
What a unique idea
I still like my pizza ones the best, but this was fun too!
ohh so creative, lady! Love the added cheese in the batter and on top, respect that lol even “dessert” cannot have enough cheese!
Heh, I’m not quite sure what meal this consistutes