Southwestern Mac & Cheese Muffins
Southwestern mac & cheese muffins will be loved by both your buddies & your toddler. These “muffins” are made from macaroni and cheese and spiced up with taco seasoning.
You all know I love macaroni and cheese. Mac & cheese and popcorn…my two food loves.
I’m a classy girl in that respect, huh?
I don’t care, I’ll say it loud and proud. I LOVE MAC & CHEESE. Any mac & cheese. Cold mac & cheese. Fancied up mac and cheese. Mac & cheese out of a box. I’ll take it all.
I may have a few (!) mac and cheese recipes on my website. Keep reading for more…
Fun little mac & cheese “muffins” can be eaten with your hands. They taste like a combination of mac & cheese and tacos. It’s really quite amazing. Dangerously so.
Because these little bites of heaven can be eaten with your hands, they are perfect for feeding your picky toddler. You can almost hear the gears turning in their heads, “Mom’s letting me eat macaroni and cheese with my fingers?” Oh, yes, she is! Go for it, kiddo.
I use Annie’s Mac & Cheese because I know I can be confident in the all-natural ingredients in the box. Served with a side of fruits and veggies, of course!
Don’t be worried that these are difficult to make. If you can make boxed mac and cheese, you can handle this. Simply prepare a box of mac and cheese, boosted by taco seasoning and extra cheddar cheese. Spoon the mac and cheese into greased muffin tins, sprinkle each with mixture of cheddar crackers, mixed with a little butter, and pop them in the oven. So easy!
If you are worried about the spice being too much for your child, leave it out or reduce it, but really, they aren’t super spicy. They’ll be much less Southwestern if you leave the taco seasoning out completely, so I recommend putting at least a little bit in.
PS: Make sure to season these cuties with homemade taco seasoning! Or try these pizza mac and cheese muffins!
Love mac and cheese as much as I do?
I warned you, I love mac and cheese! Try a few more of my favorites:
- Instant Pot mac and cheese
- Slow cooker mac and cheese (perfect for a crowd)
- Copycat Panera mac and cheese (a one pan recipe)
- Microwave mac and cheese
- Green chile baked mac and cheese
- Macaroni and cheese pizza with bacon and green onions
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1 six-ounce box of Macaroni and Cheese (I use [Annie’s reduced-sodium variety]
- 1 1/2 teaspoons [taco seasoning]
- 1 cup shredded sharp cheddar cheese
- 1 cup [Annie’s Cheddar Bunnies] or other cheddar cracker, crushed
- 1 tablespoon unsalted butter, melted
- Preheat oven to 350°F. Spray 12 muffin tins with non-stick spray.
- Prepare macaroni and cheese as directed on box, except stir in taco seasoning in addition to the cheese powder. Once prepared, remove from burner and stir in grated cheddar cheese.
- Meanwhile, combine crushed Cheddar Bunnies and melted butter in a small bowl.
- Spoon macaroni and cheese mixture evenly into prepared muffin tins. Top with Cheddar Bunny/butter mixture.
- Place in preheated oven and bake for 17-20 minutes or until brown around the edges. Let cool at least 5 minutes before removing from muffin tins.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He is obsessed with these Southwestern mac and cheese muffins.
Changes I would make: None!
This post is NOT sponsored by Annie’s Homegrown. All opinions, as always, are my own.
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