Macaroni and cheese is actually a great leftover to use for muffins. They are not only delicious but easy to make. When served with greens, you will have a nutritious and satisfying meal the whole family will love. Try this quick and easy recipe:
Try these delicious Mac ‘n’ Cheese Muffins revised from McCall’s Cookbook dated 1963
Ingredients:
–4-1/2 cups leftover mac ‘n’ cheese
-1- 1/2 cups shredded cheese, separated (mozzarella and extra sharp cheddar)
-1 cup panko bread crumbs
-2 tablespoons olive oil
-1/4 teaspoon garlic salt
-1 egg, beaten
Directions:
Preheat the oven to 350 degrees. Grease muffin pan. Scoop your leftover mac ‘n’ cheese into a bowl. Pour the beaten egg over the pasta and toss to make sure the pasta is coated with the egg. Add 1 cup of the shredded cheese mixture and fold to incorporate well. Scoop the mac ‘n’ cheese mixture into the muffin tins. In a smaller bowl mix the bread crumbs with the garlic salt. Pour in the olive oil and toss with a spoon to coat the bread crumbs. Sprinkle the remaining 1/2 cup of shredded cheese over the tins and top with the seasoned bread crumbs. Bake for about 20 minutes or until the edges start to brown. Yum!
Makes one dozen muffins
