Leftover mac and cheese muffins

You know how it goes. All Mac and Cheese recipes end up making way more than your family could (or should) eat. So you end up with a bunch of left overs. This is what we were facing this past weekend. After indulging in a mac and cheese dinner once during the week, we weren't touching it for a while. 

I recalled seeing a ton of mac and cheese muffin recipes and figured, why not put some leftover mac into the muffin tins. We would have a better snack size/side dish portion of mac and cheese and it would be easier to freeze! 

I used EmilyBite's recipe as a guide to oven temp: Mac & Cheese Muffins (with spinach - I should try this one day)

Crock Pot mac and cheese leftovers...yum?

Out of the crock pot liner. First step: taste it first to make sure it's still good. It was! 

As always, grease the tins first and then put in the leftover mac. I also put some extra shredded cheese on top since the mac and cheese was so loose. 

Looking 10x better already.

Straight out of the oven. Yum! 

They were a little greasy in their tins. So you might not need to grease the tins before hand. This might be a step when you have uber gooey fresh mac and cheese.

Once cooled, they set very nicely and were easy to eat. Especially after they were fridged for a few hours. Once in muffin form they were getting snacked on a lot more! As I said, they were greasy when removed warm out of the tins but after they cooled the grease stayed in the tin.

Leftover Mac and Cheese Muffins:

1. Taste your left over mac and cheese. Make sure it's worth saving. 
2. Grease your muffin tin and scoop the leftovers into each tin
3. Season if you think your mac and cheese needs a little help. I used red peppers and some shredded cheese.
4. Bake in 375 degree oven for 10-15 minutes. 
5. Let the muffins cool and enjoy!