Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
December 12 2025
Christmas Sides - Hash Brown Mac and Cheese Cups
Image From foodnetwork.com
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
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.