Leftovers For Dinner

Try these delicious Mac 'n' Cheese Muffins revised from McCall's Cookbook dated 1963

Try these delicious Mac 'n' Cheese Muffins revised from McCall's Cookbook dated 1963

When I'm having a really organized week, I actually think about meals that produce usable leftovers, like roasts and certain pasta dishes.  These types of dinners have useful, simple ingredients that can produce flavorful entrees for another night.


Almost any leftover meat can be mixed with a roux and tossed with some peas and carrots to throw between a pie crust. Meat pies are lovely and relatively easy to make especially when incorporating a high-quality store bought pie crust.


Macaroni and cheese is also a wonderful leftover to use for meals. I love using extras to make muffins for dinner. When served with greens, you have a pretty nutritious and satisfying meal the whole family will love.  Try this quick and easy recipe:




-4-1/2 cups leftover mac 'n' cheese

-1- 1/2 cups shredded cheese, separated (mozzarella and extra sharp cheddar)

-1 cup panko bread crumbs

-2 tablespoons olive oil

-1/4 teaspoon garlic salt

-1 egg, beaten




Preheat the oven to 350 degrees. Grease muffin pan. Scoop your leftover mac 'n' cheese into a bowl. Pour the beaten egg over the pasta and toss to make sure the pasta is coated with the egg. Add 1 cup of the shredded cheese mixture and fold to incorporate well. Scoop the mac 'n' cheese mixture into the muffin tins. In a smaller bowl mix the bread crumbs with the garlic salt. Pour in the olive oil and toss with a spoon to coat the bread crumbs. Sprinkle the remaining 1/2 cup of shredded cheese over the tins and top with the seasoned bread crumbs. Bake for about 20 minutes or until the edges start to brown. Yum!


Makes one dozen muffins