Have some shredded hash browns in the freezer? You could bake them and serve them with ketchup, or you could break out your muffin tin and turn them into something a little more creative: Crispy mac and cheese-stuffed hash brown cups. Crisp savory potatoes cradle mac and cheese that’s topped off with buttery breadcrumbs.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 25 min |
| Yield: | 12 cups |
Ingredients
- Nonstick cooking spray
- One 20-ounce bag frozen shredded hash browns, thawed (about 3 cups)
- 4 ounces small elbow macaroni (about 1 cup)
- 3 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- Pinch ground nutmeg
- 1 cup freshly grated Gruyere cheese (about 4 ounces)
- 1/4 cup freshly grated Cheddar (about 1 ounce)
- 1/2 cup panko bread crumbs
- 1 tablespoon finely sliced chives
Instructions
- Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin with nonstick spray.
- Divide the hash browns between the muffin tin cups and firmly press into the base and up the sides of each to create a cup shape. Bake until golden around the edges, 25 to 30 minutes.
- Meanwhile, cook the macaroni in a large pot of salted boiling water according to package instructions. Drain and set aside.
- Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and whisk constantly until the milk thickens slightly, about 2 minutes. Reduce the heat to low and add the salt, cayenne and nutmeg. Slowly fold in the Gruyere and Cheddar and stir until the cheeses are melted, about 2 minutes. Stir in the macaroni.
- Divide the macaroni among the hash brown cups. Bake until the tops of the cups are golden brown, 10 to 15 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter and combine with the breadcrumbs.
- Remove the mac and cheese from the oven, top with the breadcrumbs and bake until the breadcrumbs are golden brown, about 5 more minutes. Top with chives.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 273 |
| Total Fat | 16 g |
| Saturated Fat | 6 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 7 g |
| Cholesterol | 26 mg |
| Sodium | 271 mg |