Kirbie's Cravings

Macaroni and Cheese Muffins

photo of Macaroni and Cheese Muffins on a plate
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.
photo of Macaroni and Cheese Muffins on a baking rack
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.
photo of Macaroni and Cheese Muffins in a baking tin
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

Servings: 12
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Course: Appetizer, Side Dish
Cuisine: American
These cheesy macaroni and cheese muffins are easy to make and eat!

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.

Nutrition

Serving: 1muffin, Calories: 208kcal, Carbohydrates: 21g, Protein: 6g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 21mg, Sodium: 283mg, Potassium: 157mg, Sugar: 1g, Vitamin A: 105IU, Calcium: 127mg, Iron: 1.3mg, Net Carbs: 21g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

17 comments on “Macaroni and Cheese Muffins”

  1. ohh so creative, lady! Love the added cheese in the batter and on top, respect that lol even “dessert” cannot have enough cheese!

  2. What a unique idea

  3. These are super cute!

  4. 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!

  5. 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.

  6. can leftovers be frozen?

  7. 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.

  8. i did 1/2 plain and added bacon bits to second half!!

  9. also used mini muffin tin

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