Macaroni and Cheese Casserole in Potato Baskets

Ingredients:

• 1 package (560 g) frozen grated potatoes, thawed (about 3 cups) or grated and squeezed fresh 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

Preparation:

1. 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.
2. Meanwhile, cook the pasta in a large pot of salted boiling water according to package directions. Drain and set aside.
3. 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.
4. 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.
5. 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.