Leftover Macaroni and Cheese Cups

What types macaroni and cheese to use?

While you can technically use any leftover pasta, a thicker, creamier mac and cheese works best. It holds together more easily when baked and maintains that rich, cheesy flavor you crave!

• Homemade - I used my homemade one-pot mac and cheese recipe for this, which has a perfectly balanced, creamy sauce and a generous amount of cheese. This makes it ideal for the muffins, as the richness helps them hold their shape beautifully.
• Kraft or store-bought boxed mac and cheese - It is a great choice if you're short on time or need a convenient option without sacrificing flavor.
• Baked casserole - I recommend avoiding baked dish, as it tends to be much denser than the stovetop version. Keep in mind that mac and cheese thickens significantly as it cools. However, if you’re using baked mac and cheese, just add a splash of milk or extra grated cheese to loosen it up if the mixture looks too dry before shaping it into cups.
  

Can you use paper liners?

I prefer greasing the pan instead of using paper liners because it allows the mac and cheese cups to form a beautiful golden crust around the edges. If you do use paper liners, be sure to let the muffins cool completely before carefully peeling away the paper.

Step 7 - Bake at 425 degrees for 20 to 25 minutes or the tops are deep golden and crisp.

How to remove from the pan?

To remove the muffins from the pan, run a butter knife around the edges to loosen them before lifting them out. If you're using paper liners, allow the muffins to cool completely, then gently peel away the paper to release them.

Looking for more ways to use leftover mac and cheese?

While I’m a big fan of these muffins, there are plenty of other creative ways to use leftover mac and cheese, as shared by fellow bloggers:

• Waffles - Spread leftovers into a waffle iron and cook until crispy for a fun, savory snack.
• Balls - Shape into balls, coat with breadcrumbs, and fry, bake or air fry for a crunchy snack or appetizer.
• Soup - Thin the leftovers with a little milk or broth, then add extra seasonings to turn it into a creamy soup.
• Frittata - Mix with eggs and veggies, then bake for a savory frittata.
• Stuffed peppers - Fill red or green bell peppers with leftovers, top with cheese, and bake until golden and bubbly.

Recipe tips

• Grease the muffin pan generously, as mac and cheese bites tend to stick. A good coating will ensure they release easily once baked.
• To remove the muffins from the pan, run a knife around the edges to loosen them before lifting them out. If using paper liners, gently peel them away to release the muffins.
• For best results, use mac and cheese at room temperature. Cold mac and cheese can be too stiff and difficult to incorporate with the other ingredients.

Storage/Reheating Instructions

To store: Store the cups in the fridge for 3 to 5 days, or freeze them in a sealed zip-top bag for up to one month.

To reheat: To reheat frozen leftover macaroni and cheese cups, bake them in a preheated 350°F oven for 15-20 minutes, or air fry at the same temperature for 8-10 minutes. For a quicker option, you can microwave them for 1-2 minutes, though this will result in a less crispy texture.