Hash Brown Mac and Cheese Cups Recipe

This inventive Hash Brown Mac and Cheese Cups Recipe combines a crispy, shredded potato nest with a creamy, made-from-scratch pasta filling. The result is a handheld bite that offers the satisfying crunch of a hash brown crust giving way to gooey, Gruyere-spiked macaroni, all finished with a toasted panko crown. It is the ultimate comfort food mashup, perfect for game day snacking or a fun twist on brunch for the whole family.

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Hash Brown Mac and Cheese Cups Ingredients

The Hash Brown Crust:

• 20-ounce bag frozen shredded hash browns: Thawed completely. This is the structural base; using fresh potatoes requires too much prep work to remove moisture.
• Nonstick cooking spray: Essential for releasing the cups from the muffin tin.

The Macaroni Filling:

• 4 ounces small elbow macaroni: The classic shape fits perfectly inside the muffin cups.
• 1 cup Gruyere cheese: Freshly grated. This Swiss cheese provides superior melting and a nutty, sophisticated flavor.
• 1/4 cup Cheddar cheese: Adds that sharp, classic mac and cheese bite.
• 3 tbsp unsalted butter: Divided for the roux and the topping.
• 1 tbsp all-purpose flour: Thicken the cheese sauce.
• 1/2 cup milk: The liquid base for the béchamel.
• Spices: 1/2 tsp kosher salt, 1/4 tsp cayenne pepper, and a pinch of nutmeg to season the sauce.

The Topping:

• 1/2 cup panko bread crumbs: For the final crunch layer.
• 1 tbsp finely sliced chives: A fresh oniony garnish.

How To Make Hash Brown Mac and Cheese Cups

1. Prepare the Crusts: Preheat your oven to 400°F (200°C). Spray a standard 12-cup muffin tin generously with nonstick spray. Divide the thawed hash browns evenly among the cups. Using your fingers or the back of a spoon, press the potatoes firmly into the bottom and up the sides to create a “nest” shape. Bake for 25 to 30 minutes until the edges are golden brown and crispy.
2. Cook the Pasta: While the crusts bake, boil the macaroni in salted water according to the package directions until al dente. Drain and set aside.
3. Make the Cheese Sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute to toast the roux. Pour in the milk, whisking constantly until it thickens slightly (about 2 minutes). Reduce heat to low. Stir in the salt, cayenne, and nutmeg. Gradually fold in the Gruyere and Cheddar until melted and smooth. Stir in the cooked macaroni.
4. Fill and Bake: Remove the muffin tin from the oven. Spoon the creamy mac and cheese mixture into the hash brown nests. Return to the oven and bake for 10 to 15 minutes until the cheese is bubbly and the tops are golden.
5. Add the Crunch: While they bake, melt the remaining 1 tablespoon of butter and toss it with the panko breadcrumbs. Remove the cups from the oven, sprinkle the buttered panko over the top, and bake for a final 5 minutes until the crumbs are toasted.
6. Serve: Let them cool for a few minutes to set, then remove from the tin. Garnish with fresh chives.

Recipe Tips

• Thaw and Dry: Ensure the frozen hash browns are fully thawed. If they are very wet, squeeze them in a paper towel before pressing them into the tin. Excess water will make the crust soggy instead of crispy.
• Grate Your Own Cheese: Pre-shredded cheese is coated in anti-caking agents that prevent it from melting smoothly. For a silky sauce, grate the block cheese yourself.
• Press Firmly: When forming the hash brown cups, really pack the potatoes down. If the walls are too loose, the cheese sauce will leak through and stick to the pan.
• Release Trick: Run a small offset spatula or butter knife around the edge of the hash brown cups before trying to lift them out to ensure they release cleanly.

What To Serve With Mac and Cheese Cups

• Tomato Soup: Dip these cups into a bowl of tomato bisque for a twist on grilled cheese.
• Green Salad: A sharp vinaigrette salad cuts through the double-carb richness.
• Bacon Bits: Sprinkle bacon on top for a loaded baked potato vibe.
• Hot Sauce: A dash of Sriracha on top adds a welcome kick.

How To Store Hash Brown Mac and Cheese Cups

• Refrigerate: Store cooled cups in an airtight container for up to 3 days.
• Reheat: To keep the crust crispy, reheat on a baking sheet in a 350°F oven for 10 minutes. Microwaving works but will soften the hash browns.
• Freeze: These freeze surprisingly well. Flash freeze them on a tray, then transfer to a bag for up to 2 months. Reheat from frozen in the oven.

Hash Brown Mac and Cheese Cups Nutrition Facts

• Calories: 180 kcal
• Fat: 9g
• Carbohydrates: 18g
• Protein: 6g
• Calcium: 110mg

Nutrition information is estimated per cup.

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