Irresistible Mac and Cheese Stuffing Muffins Recipe

The first time I made these mac and cheese stuffing muffins, I was trying to use up leftover Thanksgiving stuffing and a surplus of cheddar cheese. What started as an experiment quickly turned into one of the most requested dishes in my house. The combo of creamy mac and cheese with the savory stuffing baked into muffin tins? Absolutely magical. Trust me, you’ll want to bookmark this recipe—it’s comfort food reinvented with a twist that everyone will love!

These muffins are perfect for pretty much any occasion. Whether you’re hosting a cozy brunch, looking for an easy party appetizer, or simply want to spice up your weeknight dinner, they’ll be the star of the table. Plus, they’re just plain fun to eat—grab-and-go cheesy goodness with crispy edges that make every bite irresistible.

If you’re anything like me, you love recipes that are versatile, easy to make, and packed with flavor. This one checks all the boxes, and it’s surprisingly simple to pull together. So, roll up your sleeves and let’s dive into this recipe for mac and cheese stuffing muffins!

Why You’ll Love This Recipe

• Quick & Easy: The prep time is minimal, and it uses simple, familiar ingredients.
• Leftover Friendly: Perfect for using up leftover stuffing from holiday meals.
• Crowd-Pleaser: Whether you’re feeding picky kids or impressing guests, these muffins are always a hit.
• Unbelievably Delicious: The cheesy mac combined with the savory stuffing creates a flavor explosion.
• Great for Any Occasion: Perfect as a snack, appetizer, or side dish.

What sets this recipe apart is the balance of textures and flavors. You get creamy, cheesy mac in the center and crispy, golden stuffing on the outside—it’s the best of both worlds. Plus, the muffin shape makes it so much easier to serve and enjoy without the mess. These muffins are comfort food at its finest, and you’ll find yourself reaching for seconds (and thirds) every time.

Honestly, I can’t think of a better way to turn two classic dishes into one show-stopping recipe. Once you try these mac and cheese stuffing muffins, you’ll understand why this recipe has become a staple in my kitchen.

What Ingredients You Will Need

This recipe uses simple, everyday ingredients to create bold, unforgettable flavors. Here’s what you’ll need:

• Macaroni: Elbow macaroni works best, but you can use shells or cavatappi if preferred.
• Cheddar Cheese: Freshly shredded for maximum meltiness.
• Milk: Whole milk delivers creamy results, but you can use 2% or a dairy-free alternative.
• Butter: Unsalted, melted.
• Eggs: Large eggs, beaten (helps bind the muffins together).
• Stuffing: Leftover stuffing or store-bought (use your favorite variety).
• Parmesan Cheese: Optional, for sprinkling on top.
• Garlic Powder: Adds a subtle kick of flavor.
• Salt and Pepper: To taste.

If you’re missing an ingredient, don’t worry! You can easily substitute or adapt the recipe to fit what you have on hand. For example, gluten-free pasta works beautifully if you’re avoiding gluten, and dairy-free cheese options are perfect if you need a vegan alternative.

Equipment Needed

You don’t need fancy kitchen tools for this recipe, which is part of the charm. Here’s what you’ll want to have ready:

• Muffin Tin: Standard 12-cup muffin tin.
• Mixing Bowls: A large one for the mac and cheese mixture and a small one for the eggs.
• Whisk: For beating the eggs smoothly.
• Cheese Grater: To shred your cheddar fresh (trust me, it’s worth it).
• Pot: For cooking the macaroni.
• Spatula: To mix everything together.

If you don’t have a muffin tin, you could use mini loaf pans or even a baking dish and cut the mixture into squares once baked. Just keep an eye on baking time if you change the shape.

Preparation Method

1. Preheat your oven to 375°F (190°C). Grease your muffin tin lightly with butter or non-stick spray.
2. Cook the macaroni according to package instructions. Drain and set aside.
3. In a large mixing bowl, combine the cooked macaroni, shredded cheddar cheese, melted butter, milk, garlic powder, salt, and pepper. Stir until well combined.
4. In a small bowl, beat the eggs and add them to the macaroni mixture. Mix thoroughly.
5. Take your stuffing and break it into small pieces. Add the stuffing to the macaroni mixture, folding it in gently to combine.
6. Spoon the mixture evenly into the muffin tin cups, pressing it down slightly to pack it in. Sprinkle Parmesan cheese on top if desired.
7. Bake for 20-25 minutes, or until the tops are golden brown and crispy.
8. Let the muffins cool for about 5 minutes before removing them from the tin. Serve warm and enjoy!

Pro tip: If the muffins stick to the tin, use a butter knife to gently loosen the edges before lifting them out. And don’t forget to taste-test one before serving—it’s the chef’s privilege!

Cooking Tips & Techniques

• Don’t Overcook the Pasta: Cook it just until al dente; it’ll continue softening in the oven.
• Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting.
• Pack the Muffins: Compress the mixture slightly in the tin for firmer muffins that hold their shape.
• Test for Doneness: The tops should be golden and the muffins should come out clean when gently tugged.
• Experiment with Stuffing: Try cornbread stuffing for a slightly sweeter twist.

Variations & Adaptations

• Gluten-Free: Use gluten-free pasta and stuffing.
• Vegan: Swap dairy milk and cheese for plant-based alternatives, and use flax eggs instead of regular eggs.
• Spicy Kick: Add a dash of cayenne pepper or red pepper flakes to the mix.
• Seasonal Twist: Incorporate chopped fresh herbs like sage or rosemary for a holiday feel.
• Cheese Lovers: Mix in some mozzarella or Gruyère for extra gooeyness.

One of my favorite variations is adding cooked bacon bits to the mixture—it’s like breakfast and dinner rolled into one!

Serving & Storage Suggestions

These muffins are best served warm, straight from the oven. Pair them with a fresh green salad, roasted veggies, or enjoy them solo as a snack. For drinks, you can’t go wrong with a crisp white wine or a sparkling lemonade.

To store, place leftover muffins in an airtight container and refrigerate for up to 3 days. You can also freeze them for up to 2 months—just reheat in the oven at 350°F (175°C) until warmed through. Bonus: the flavors deepen over time, making them even more delicious!

Nutritional Information & Benefits

Each muffin is estimated to have:

• Calories: 180-220 per muffin
• Protein: 8-10g
• Carbs: 20-25g
• Fat: 10-12g

The combination of cheese and eggs provides a good source of protein, while the stuffing offers a nice dose of fiber. If you’re looking for a lighter version, try using reduced-fat cheese and whole-grain pasta.

Conclusion

If you’re craving comfort food with a little creative flair, these mac and cheese stuffing muffins are the answer. They’re easy to make, endlessly customizable, and guaranteed to impress anyone who tries them. Plus, they’re the perfect way to give leftovers a second life.

Next time you whip up these muffins, let me know how it went! Leave a comment, share your tweaks, or tag me on social media—I’d love to see your creations. Happy baking, and here’s to more cheesy, delicious moments!

FAQs

Can I make these muffins ahead of time?

Absolutely! Bake them as directed, then store them in the fridge or freezer. Reheat before serving.

What’s the best way to reheat these muffins?

Pop them in the oven at 350°F (175°C) for about 10 minutes or until warmed through.

Can I use boxed mac and cheese for this recipe?

Yes, you can use boxed mac and cheese as a shortcut. Just prepare it as directed and add the stuffing.

What type of stuffing works best?

Any stuffing works! Traditional, cornbread, or even gluten-free stuffing varieties are all great choices.

Can I make these muffins without eggs?

Yes, you can substitute flax eggs or omit eggs entirely, though they may be slightly less firm.

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