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Crispy, golden, and perfectly portioned individual bites of leftover macaroni and cheese baked in a muffin tin, featuring a crunchy panko breadcrumb and cheese topping.

Ingredients

Scale
  • 3 cups leftover Mac and Cheese, cooled to room temperature
  • 1 egg, lightly beaten
  • ½ cup shredded cheddar cheese
  • 2½ tablespoons panko bread crumbs
  • ½ tablespoon melted butter
  • 1 pinch paprika

Instructions

  1. Melt butter in a medium saucepan.
  2. Whisk in flour and stir constantly for 40–50 seconds to cook the raw flour.
  3. Slowly pour in milk while whisking, then add water, salt, and pepper.
  4. Cook until the sauce starts to simmer and thickens, stirring frequently.
  5. Add macaroni noodles, lower heat to medium–low, and stir occasionally until noodles are just shy of al dente (about 8–10 minutes).
  6. Remove from heat and stir in cheese and a pinch of paprika until smooth and the cheese is melted.
  7. Let the macaroni and cheese cool to room temperature and measure out 3 cups.
  8. Preheat oven to 425°F and generously spray a 6-cup muffin pan with cooking spray.
  9. In a medium bowl, combine 3 cups cooled mac and cheese, 1 beaten egg, and ½ cup shredded cheddar; mix thoroughly.
  10. In a small bowl, stir together 2½ tablespoons panko, ½ tablespoon melted butter, and a pinch of paprika to make the topping.
  11. Spoon the mac and cheese mixture into the greased muffin pan, pressing down gently to form cups.
  12. Sprinkle the panko topping evenly over each cup.
  13. Bake for 20–25 minutes until the tops are deep golden brown and crispy.
  14. Let the cups cool 5–10 minutes, run a butter knife around each edge to loosen, and lift them out gently from the pan.

Notes

Grease the muffin pan thoroughly to prevent sticking and help the cups come out cleanly., Use macaroni and cheese at room temperature to ensure the muffins hold together well., For easier removal, run a knife around edges before lifting, or if using liners, let cool completely before peeling., Thicker, creamier leftover mac and cheese works best; if using baked casserole style, loosen with milk or extra shredded cheese., Mixing cheeses (cheddar, gruyère, gouda, Monterey Jack, Swiss) can boost flavor complexity., Store leftovers in an airtight container in the fridge for 3-5 days or freeze up to one month., Reheat frozen cups in 350°F oven for 15-20 minutes or air fryer for 8-10 minutes; microwaving is quicker but less crispy.

Nutrition

Find it online: https://cookingcrumbs.com/easy-mac-and-cheese-cups-use-any-leftover-mac-and-cheese/