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KIWI magazine

Tex-Mex Mini Macs

What could be better than macaroni and cheese as finger food? Factor in colorful peppers and whole wheat pasta and you’ve got a savory snack that will disappear in record time.

Active time: 25 minutes

Total time: 40 minutes


  • 1/3 cup finely crushed tortilla chips, divided
  • 5 ounces whole wheat elbow macaroni
  • 1 1⁄2 tablespoons unsalted butter, plus more for the muffin pan
  • 2 tablespoons finely chopped red bell pepper
  • 2 tablespoons finely chopped green bell pepper
  • 2 tablespoons finely chopped red onion
  • 1 tablespoon flour
  • 1/3 cup milk
  • 4 ounces shredded cheddar cheese
  • 1 egg yolk, beaten
  • 1⁄4 teaspoon kosher salt, plus more for the pasta water
  • Freshly ground pepper to taste


  1. Preheat the oven to 425°F. Butter a 24-cup mini-muffin pan. Sprinkle a thin layer of crushed tortilla chips at the bottom of each cup. Reserve the rest of the chips.
  2. Bring a medium-size pot of salted water to a boil. Cook the macaroni according to package directions. Drain, rinse with cold water, and return to the pan.
  3. Heat the butter in a small pot over medium heat. When melted, add the peppers and onion. Sauté for five minutes. Whisk in the flour and let bubble for a minute. Whisk in the milk, bring to a simmer, and let cook for another minute. Turn the heat to low, add the cheese, and stir until smooth.
  4. Pour the cheese sauce over the macaroni. Add the egg yolk, 1⁄4 teaspoon salt, and pepper. Stir to combine. Divide the macaroni evenly among the muffin cups. Sprinkle with the remaining tortilla chips.
  5. Bake the mini macs for 10-12 minutes or until golden brown. Let cool in the pan for five minutes then transfer to a plate and serve.
Serves 12

Per serving: calories 111, fat 5 g, protein 5 g, carbohydrates 12 g, dietary fiber 1 g, sugar 1 g

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