Macaroni and Cheese Casserole in Potato Baskets
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 273, total fat 16 G., saturated fats 6 G., proteins 7 G., carbohydrates 26 G., fiber 2 G., cholesterol 26 mg, sodium 271 mg, sugar 2 G.
Calories 273, total fat 16 G., saturated fats 6 G., proteins 7 G., carbohydrates 26 G., fiber 2 G., cholesterol 26 mg, sodium 271 mg, sugar 2 G.
What to make for breakfast: hash browns or mac and cheese? With this recipe, you won't have to choose! Make two-in-one bowls that are easy to share and serve. For this recipe, you'll need a metal muffin pan to bake the hash browns and mac and cheese—two in one!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 package (560 g) frozen grated potatoes, thawed (about 3 cups) or fresh grated and squeezed potatoes
- 110 g small pasta, such as horns (about 1 cup)
- 3 tablespoons unsalted butter
- 1 tbsp flour
- 0.5 cups of milk
- 0.5 tsp coarse salt
- 1/4 tsp cayenne pepper
- A pinch of ground nutmeg
- 1 tbsp. freshly grated Gruyere (about 110 g)
- 1/4 tbsp. freshly grated cheddar (about 30 g)
- 0.5 tbsp. panko breadcrumbs
- 1 tbsp finely chopped green onions
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Recipes with similar ingredients: potato, pasta, ground cayenne pepper, nutmeg, breadcrumbs, cheese, milk, green onions
Cooking the dish according to the recipe:
- Preheat oven to 200°C (400°F). Spray a 12-cup metal muffin pan with cooking spray. Divide the grated potatoes among the muffin cups and press firmly into the bottom and sides, forming a bowl shape. Bake until golden brown around the edges, 25–30 minutes.
- Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions. Drain and set aside.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute. Add the milk and stir constantly until the milk thickens slightly, about 2 minutes. Reduce the heat to low and add salt, cayenne pepper, and nutmeg. Gradually add the Gruyere and Cheddar and stir until the cheeses melt, about 2 minutes. Stir in the pasta.
- Divide the mac and cheese among the baked potato-lined muffin tins. Bake in the oven until the tops are golden brown, 10 to 15 minutes.
- Meanwhile, melt the remaining 1 tablespoon butter and mix with the breadcrumbs. Remove the mac and cheese from the oven, sprinkle with the breadcrumbs, and bake until the breadcrumbs are golden brown, about 5 more minutes. Sprinkle with green onions and serve.
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