Baked Mac and Cheese Hash Browns
- Complexity: easy
- Prep: 15 min
- Cook: 1 hour
- Ready in: 1 hour 15 min
- Srv: 6
- Cal: 340
- By: WA Potatoes
- 1/4 cup butter, divided
- 1/3 cup bread crumbs
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup milk
- 1/2 tsp dry mustard
- 1/2 tsp each salt and pepper
- 1 cup shredded Cheddar Cheese, divided
- 1/2 cup grated Parmesan cheese
- 15 oz frozen shredded hash browns
- 1/2 cup sour cream
- 2 tbsp finely chopped chives
Preheat oven to 350˚F. Grease 9-inch square baking dish; set aside.
Melt butter in high-sided skillet set over medium heat. Remove 2 tbsp butter and toss with bread crumbs in small bowl; set aside. Cook onion and garlic in remaining butter in skillet for 3 to 5 minutes or until softened. Sprinkle flour over top; cook, stirring, for 2 to 3 minutes or until smooth.
Slowly whisk in milk. Bring to boil, whisking constantly. Reduce heat to medium-low. Cook, stirring constantly, for 5 to 8 minutes or until thickened. Stir in mustard, salt and pepper. Remove from heat.
Stir in half of the Cheddar and Parmesan until melted. Toss with hash browns and sour cream.
Transfer to prepared baking dish. Sprinkle with remaining Cheddar, Parmesan and reserved buttered bread crumbs. Bake for 35 to 40 minutes or until golden and bubbly. Sprinkle with chives before serving.
Tip: Use old, medium or mild Cheddar cheese – or try Gouda or Gruyère for bolder flavors.