Hash Brown Mac And Cheese Cups Recipes

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BREAKFAST MACARONI AND CHEESE WITH SAUSAGE AND HASH BROWNS

The best part of this breakfast-inspired mac and cheese is the hash-brown topping. It couldn't be easier: Just thaw frozen hash browns and toss them with butter so they bake up golden and crispy.

Provided by Food Network Kitchen

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 13



Breakfast Macaroni and Cheese with Sausage and Hash Browns image

Steps:

  • Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
  • Heat the oil in a large saucepan over medium-high heat. Add the sausage and cook until lightly browned, breaking up the meat with the back of a wooden spoon, about 5 minutes. Transfer the browned meat to a plate with a slotted spoon. Add the onions, 1 tablespoon water and a pinch of salt to the saucepan and cook until just starting to soften, 3 to 4 minutes, scraping up any browned bits with the wooden spoon. Add the bell peppers and cook until lightly browned and softened, 6 to 8 minutes. Transfer the onion and green bell pepper to the plate with the browned sausage.
  • Carefully wipe out the saucepan (or give it a quick rinse if it is really dirty). Add the half-and-half and cayenne and bring to a simmer over medium heat. Cook until reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
  • Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently fold in the browned meat and vegetables and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the hash browns with the melted butter and a pinch of salt and scatter over the macaroni and cheese. Bake until the cheese is bubbly and the hash browns are just starting to brown, about 10 minutes. Broil until the hash browns are golden brown and crispy, about 3 minutes.

Kosher salt
1 pound elbow macaroni
1 tablespoon vegetable oil
1 pound breakfast sausage, casings removed
1 large yellow onion, chopped
2 small green bell peppers, chopped
2 1/2 cups half-and-half
1/8 to 1/4 teaspoon cayenne pepper
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyere, shredded (about 1 cup)
1 1/2 cups frozen shredded hash browns, thawed
4 tablespoons unsalted butter, melted

HASH BROWN MAC AND CHEESE CUPS

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.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 12 cups

Number Of Ingredients 13



Hash Brown Mac and Cheese Cups image

Steps:

  • 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.

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

MAC AND CHEESE CUPS

These mac and cheese cups are always a game-day favorite, and not just because everyone loves macaroni and cheese.

Provided by Eddie Jackson

Categories     main-dish

Time 45m

Yield Makes 20 to 24 cups

Number Of Ingredients 14



Mac and Cheese Cups image

Steps:

  • Bring a large pot of salted water to a boil. Preheat the oven to 350 degrees F (177 degrees C). Coat a 24-cup mini muffin tin with cooking spray.
  • Cook the elbow macaroni according to the package instructions. Drain in a colander and set aside.
  • Working with one wonton wrapper at a time, cut tiny slits in all four corners of the wrapper, so that it nestles easily into a muffin tin opening. Repeat until you have 20 to 24 wonton "cups." Bake until golden brown, 6 to 8 minutes. Carefully remove the wonton wrappers from the muffin tin and let cool.
  • In a heavy-bottomed medium saucepan, melt 2 tablespoons of the butter over medium heat. Whisk in the flour, and when the roux forms small balls, slowly whisk in the milk and continue to whisk constantly to avoid scorching the sauce.
  • Add the cheeses, salt, and pepper and cook, whisking, until the cheese is incorporated, 2 to 3 minutes. Reduce the heat to medium-low, then add the hot sauce, powdered bouillon, scallions, parsley, and the remaining 2 tablespoons butter and cook, whisking occasionally, until the sauce is velvety and coats the back of the spoon, 4 to 5 more minutes.
  • In a large bowl, combine the cooked elbow macaroni with the warm sauce and stir to completely coat the pasta in the sauce. Spoon the mac and cheese mixture into the wonton cups, add any desired toppings, and serve.

Nonstick cooking spray
1/8 teaspoon kosher salt, plus more for the pasta water
1 pound (455 grams) small elbow macaroni
20 to 24 frozen wonton wrappers, thawed
4 tablespoons unsalted butter
2 tablespoons unbleached all-purpose flour
1 1/4 cups (300 milliliters) whole milk
1/2 cup (50 grams) grated Parmesan cheese, plus more for garnish
1/2 cup (50 grams) shredded Mexican-style cheese blend, plus more for garnish
1/8 teaspoon coarsely ground black pepper
1 tablespoon hot sauce, such as Tabasco
1 teaspoon powdered chicken or vegetable bouillon
1 teaspoon finely chopped scallions, plus more for garnish
1 teaspoon finely chopped fresh flat-leaf parsley

HASH BROWN QUICHE CUPS

Quiche cups are my showstopper potluck dish. Hash browns and Asiago cheese make up the crusts. Eggs, spinach and bacon do the rest. -Nicole Stone, Gilbertville, Iowa

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 11



Hash Brown Quiche Cups image

Steps:

  • Preheat oven to 400°. Grease 8 muffin cups., In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and Asiago cheese. To form crusts, press about 1/4 cup potato mixture onto bottom and up sides of each prepared muffin cup. Bake until light golden brown, 14-17 minutes., For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake until a knife inserted in the center comes out clean, 6-8 minutes., Freeze option:Freeze cooled baked tarts for up to 3 months. To use, reheat tarts on a baking sheet in a preheated 350° oven until heated through, 5-10 minutes.

Nutrition Facts : Calories 180 calories, Fat 11g fat (5g saturated fat), Cholesterol 205mg cholesterol, Sodium 375mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges

1 large egg
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen shredded hash brown potatoes, thawed
1/4 cup shredded Asiago cheese
FILLING:
3 large eggs
1 tablespoon minced fresh chives
1/3 cup shredded Colby-Monterey Jack cheese
1/3 cup fresh baby spinach, thinly sliced
2 bacon strips, cooked and crumbled

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