Mac and cheese muffins are super easy to make with leftover macaroni and cheese. Add some diced ham and you'll have a great snack! Kids love these mac and cheese muffins after school or even for a quick dinner. You can freeze them and pull one out when you need to feed hungry ones fast!
Don't you love easy dinner ideas? I sure do! Life is so much easier when you can plan ahead and have meals prepped, either in the freezer or just the fridge. And if you can get two meals out of one? That's the bomb!
My boys would have devoured these mac and cheese muffins. Baking the leftover macaroni and cheese in muffin tins gives it a crispiness around the edges, while the middle is still soft and cheesy. I used my easy Stovetop Mac and Cheese Recipe which is made all in one pot and doesn't even require draining the noodles—literally just as easy or easier than boxed mac and cheese and much, much tastier.
How to Make Mac and Cheese Muffins
I saw this recipe in a magazine and knew it had to go in rotation. It's from Smithfield and calls for diced ham, which I used because my little grandson loves ham. But you could make these without any meat and even add some chopped peppers or onions if you want to have a vegetarian option.
The original recipe calls for using jumbo muffin pans but I used regular and placed the extra mac and cheese muffins in the freezer. You can take one out and pop in the microwave for a few seconds for a quick snack.
I like how the muffins are solid and perfect for a little one to hold in their hand without making a big mess. My sweet grandson is 2 and he thought these mac and cheese muffins were awesome—almost as good as his favorite Chocolate Chip Muffins!
Mac and Cheese Muffinssave to your free grow.me collection saved to your free grow.me collection!!
- 5-6 cups leftover macaroni and cheese
- 1 cup diced ham
- 1 large egg
- 1 cup shredded Cheddar cheese
- Preheat oven to 400. Lightly spray 2 regular muffin pans or 1 6-count jumbo muffin pan
- In large bowl, stir together the mac and cheese, diced ham, shredded cheese, and egg.
- Spoon mixture into muffin cups, filling each muffin cup.
- Bake 15-18 minutes, until edges are brown and crispy.
- Allow to cool a few minutes before serving.
- Extra muffins can be frozen.