Kamil Perry
Macaroni and cheese is a beloved comfort food, but it often results in leftovers. Reheating mac and cheese can be tricky, as it tends to dry out, losing its creamy texture and cheesy flavour. However, with the right techniques and creative twists, leftover mac and cheese can be transformed into delicious new dishes. From adding toppings and fillings to reshaping and frying, there are numerous ways to repurpose this classic meal. Whether you're looking for quick fixes or adventurous flavour combinations, there's no need to let leftover mac and cheese go to waste.
| Characteristics | Values |
|---|---|
| Reheating | Reheat at 50% power in the microwave, stirring every minute or so |
| Reheat on the stovetop for stirred mac and cheese recipes | |
| Reheat in the oven for baked recipes | |
| Avoid overheating, which can make the dish greasy | |
| Add milk and butter to prevent the dish from drying out | |
| Leftover recipes | Mac and Cheese Steak |
| Mini Mac & Cheese Muffins | |
| Mac and Cheese Fritters | |
| Mac and Cheese Pizza | |
| Mac and Cheese Balls | |
| Mac and Cheese Donuts | |
| Casserole | |
| Air Fryer Mac and Cheese Bites |
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What You'll Learn
Mac and cheese fritters
First, you will need to prepare your mac and cheese mixture. For this recipe, you can use leftover mac and cheese or make a fresh batch. If you are using leftovers, you might want to add some butter and milk to restore its creaminess. To make a fresh batch, cook your macaroni in salted boiling water until it is cooked but still firm (al dente). Drain the water, then stir in butter, milk, and cheese. You can use the cheese packet that comes with the macaroni, or a combination of cheddar, pimento cheese spread, and Italian cheese blend. Continue stirring until the cheese has melted.
Next, place the mac and cheese mixture into a container and refrigerate it for about 4 hours, or until it is firm. Once it is firm, remove the mixture from the refrigerator and use a cookie scoop to form balls. Place these mac and cheese balls on a baking sheet and freeze for at least 2 hours.
Now, it's time to bread and fry the fritters. Set up a breading station by whisking together breadcrumbs, paprika, chili powder, black pepper, sugar, salt, and cayenne pepper in a shallow dish. In a separate bowl, beat some eggs with a small amount of milk. Remove the mac and cheese balls from the freezer, coat them in the egg mixture, and then dredge them in the breading. Heat some oil in a deep fryer or large saucepan to 350-375°F (175-190°C). Carefully place the breaded mac and cheese balls into the hot oil and fry in small batches until they are golden brown, which should take about 3 to 5 minutes. Drain the excess oil on a paper towel and serve hot.
Your mac and cheese fritters are now ready to be enjoyed! This recipe is a creative way to transform your leftovers into a crispy, gooey treat that's perfect as a snack or side dish.
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Mac and cheese pizza
To make mac and cheese pizza, start by making the macaroni and cheese. You can make it from scratch or use a boxed version. You will need about three cups of macaroni and cheese. If you're making it from scratch, add three slices of American cheese and a quarter cup of milk to make a cheese sauce. Stir over low heat until melted.
Next, prepare the pizza dough. You can make your own or use store-bought dough. If you're making your own, a quick and easy pizza dough can be made in advance. Brush the pizza crust with olive oil and top with the macaroni and cheese. Sprinkle with shredded cheese—you can use Colby Jack or mozzarella.
Finally, bake the pizza in the oven at 450˚F for 7-10 minutes, or until the cheese is melted. You can also add other toppings like pepperoni, bacon, or vegetables such as green bell pepper, onion, or mushrooms.
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Mac and cheese steak
Ingredients
You will need leftover macaroni and cheese, steak pieces, butter, garlic, parsley, flour, salt, milk, and cheese. Additionally, you can use oil to prevent the pasta from sticking and truffle oil for added flavour.
Cook the Pasta
Cook the pasta according to the package instructions. Drain the pasta and set it aside. Toss the pasta with a little oil to prevent it from sticking.
Prepare the Steak
Melt two tablespoons of butter in a large skillet over medium-low heat. Continue heating the butter until it barely browns to add more flavour. Increase the heat to medium-high and add the steak pieces. Do not stir or shake the skillet for 30-45 seconds. Then, flip the steak pieces and cook for another minute or two, until the steak is done to your desired doneness. Remove the steak from the heat and keep it warm.
Make the Cheese Sauce
Melt the remaining butter over medium heat. Add garlic and parsley, sautéing for about a minute without burning the garlic. Next, add flour and salt, sautéing for another minute or two. Slowly add milk, whisking continuously to incorporate it with the butter and flour mixture. Simmer the sauce for 10-15 minutes until it starts bubbling and thickens slightly. Finally, add the cheese and stir until it melts.
Assemble the Dish
Combine the cooked pasta with the cheese sauce and add the cooked steak pieces. If the consistency is too thick, stir in some extra water or broth to thin it out. Season with salt and pepper to taste. For an extra indulgent touch, drizzle truffle oil over the dish before serving.
Serving Suggestions
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Mac and cheese muffins
Ingredients
- Elbow macaroni
- Cheddar cheese
- Mozzarella cheese
- Whole milk
- Egg
- Butter
- Spices (dry mustard powder, paprika, black pepper, salt, onion, and garlic powder)
- Breadcrumbs
Method
- Preheat your oven to 350 degrees F (175 degrees C). Grease a muffin pan with cooking spray.
- Cook the elbow macaroni in a large pot of lightly salted boiling water until tender yet firm (about 8 minutes). Drain the water.
- Stir beaten egg and butter into the cooked pasta until the pasta is evenly coated.
- Add in the cheeses, milk, and spices, stirring until well combined.
- Spoon the mixture into the prepared muffin tin. Sprinkle with breadcrumbs and additional cheese, if desired.
- Bake in the preheated oven until the topping is nicely browned, about 30 minutes.
- Allow the mac and cheese muffins to set for a few minutes before removing them from the pan.
Feel free to experiment with different types of cheese and add-ins such as broccoli, chicken, or onions to make the muffins even more flavourful and exciting!
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Mac and cheese in acorn squash
To make this recipe, preheat your oven to 350-375 degrees Fahrenheit. Cut the acorn squash in half, and remove the seeds and membrane. You can also cut off the top where the stem grows from to create a flat surface and stabilise the squash, then use a spoon to scoop out the seeds. Place a tablespoon of butter inside each cavity, and rub the cavities with sea salt. Roast the squash in the oven for 45 minutes or until tender.
While the squash is baking, prepare the macaroni and cheese. Reheat the macaroni and cheese by adding butter and milk, then stirring while cooking in the microwave. You can also make the macaroni and cheese from scratch. Bring a large pot of salted water to a boil and add the pasta, cooking until tender. Add milk to the pasta and coat, then mix in the squash pieces. Pour the mixture into a baking dish and spread grated cheese over the top. Sprinkle with paprika and bake for 25 minutes.
Remove the squash from the oven and scoop the macaroni and cheese into the squash. You can top with breadcrumbs and shredded cheddar cheese, and broil for 2 minutes if desired. Enjoy!
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Frequently asked questions
To reheat macaroni and cheese without drying it out, add one tablespoon of milk per cup of macaroni and cheese. Reheat at 50 percent power in the microwave, stirring every minute or so. When the macaroni and cheese has reached your desired temperature, add a touch of butter and stir.
There are many ways to repurpose leftover macaroni and cheese. You can stuff it inside a buttery roasted acorn squash, or turn it into fritters, mini muffins, or fried balls. You can also add meat and vegetables to make it a heartier meal.
Macaroni and cheese will stay fresh in the refrigerator for 3 to 5 days when properly stored in an airtight container.
