Latest Recipes
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Easy Falafel with Tzatziki
With a mild savory taste, these delicious dippers a great way to introduce your kids to new flavors in their lunchbox.
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Sunflower Butter and Fresh Berry Wraps
This quick and simple kid-friendly lunch recipe can be made in a flash and is sure to please your little berry lovers.
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Rainbow Pasta Salad
Mix in some veggie goodness and peep the pretty colors of this vibrant pasta salad featuring every kid’s favorite: noodles!
Ingredients
Makes 12 servings
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
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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.
Directions
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.
Per Serving:
Calories: 111
Carbohydrates: 12 g
Fat: 5 g
Protein: 5 g
Fiber: 1 g
Active Time: 25 minutes
Total Time: 40 minutes
