Hash Brown Mac And Cheese Cups Recipes

MAC AND CHEESE CUPS

Steps:

• Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the topping, combine Panko, Parmesan and olive oil; set aside. Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat. Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste. Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown. Serve immediately, garnished with chives, if desired.

MAC AND CHEESE CUPS

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.

PARMESAN HASH BROWN CUPS

Steps:

• Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.
• MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.
• MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.
• FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.

HASH BROWN BREAKFAST CUPS RECIPE BY TASTY

Steps:

• In a bowl, combine hash browns, one cup of cheddar (100 g), salt, pepper, and olive oil.
• Divide hash brown mixture into the cups of a 12-cup muffin tin. Press the hash browns down firmly along the shape of the cups. Bake at 400°F (200°C) for 20 minutes to set the cups.
• Crack an egg into each cup and sprinkle some salt, pepper, and the remaining cheddar on top. Bake again at 350°F (180°C) for 13-15 minutes, or until the egg whites have set.
• After they have cooled, remove cups by running a knife along their edges. Serve with all the toppings you desire!
• Enjoy!

MAC AND CHEESE CUPS

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions, drain. Transfer to a large bowl. Stir in cheese and butter until melted., In another bowl, whisk the eggs, cream, sour cream, salt and pepper until blended. Add to macaroni mixture; stir until well blended. Spoon macaroni into 24 well-greased muffin cups. Bake until golden brown, 25-30 minutes.

MAC AND CHEESE CUPS

Steps:

• Preheat the oven to 350 degrees F. Butter a twelve-cup muffin tin.
• Cook the pasta in a large pot of boiling salted water until al dente, then drain in a colander.
• Melt the butter in a large saucepan. Add the shallot, and sauté until tender, about 3 minutes. Add the flour, and stir until it thickens and reaches a golden-blond color, about 2 minutes. Slowly whisk in the warm milk, bringing up to a simmer, and stir until it thickens. Stir in mustard, and season with salt and pepper. Let the sauce simmer on low heat for 5 minutes, until thick enough to coat the back of a spoon. Stir in the cheese a handful at a time, then stir in the cooked macaroni.
• Divide the macaroni among the cups in the muffin tin, and sprinkle with bread crumbs. Bake for 15 minutes, or until they're nicely golden brown on top. Let them rest for 5 minutes, then slide a knife around the edges to remove from the muffin tin, and serve.

CHEESY HASH BROWN CUPS

Steps:

• Heat oven to 400°F.
• Grease 12-cup regular muffin cup pan; set aside. In medium bowl combine Simply Potatoes, butter and salt; mix well. Press about 1/4 cup Simply Potatoes mixture into each muffin cup lining bottom and sides. Bake 12 to 15 minutes or until edges are golden brown.
• Meanwhile, brown Italian sausage in 10-inch skillet; drain grease. Add mushrooms and red bell pepper. Cook, stirring occasionally, until vegetables are tender. Fill each baked hash brown cup equally with sausage mixture.
• In small bowl combine Better'n Eggs and Italian seasoning; mix well. Pour over sausage mixture, filling each muffin cup equally. Sprinkle with cheese. Bake 12 to 14 minutes or until toothpick inserted in center of cup comes out clean.

SCRAMBLED EGG HASH BROWN CUPS

Steps:

• Preheat oven to 400°. Divide potatoes among 12 greased muffin cups; press onto bottoms and up sides to form cups. Bake until light golden brown, 18-20 minutes., Meanwhile, in a small bowl, whisk eggs, milk and salt. In a large nonstick skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in bacon and 3/4 cup cheese. Spoon into cups; sprinkle with remaining 1/2 cup cheese. , Bake until cheese is melted, 3-5 minutes. Cool 5 minutes before removing from pan.

MAKE-AHEAD CHEESY EGG CUPS RECIPE BY TASTY

Steps:

• Preheat oven to 425°F/220°C.
• In a bowl, combine hash browns, cheese, salt, pepper, and oil. Pack into the bottom half of the cups of a greased muffin tin.
• Bake for 15-20 minutes, until golden brown.
• In a separate bowl, whisk eggs with the bacon, salt, and pepper. Pour into the top half of each muffin cup.
• Bake 15 minutes. Freeze up to 1 month.
• Enjoy!