Tex-Mex Mini Macs

Jenna Helwig, Photo by Andrew McCaul

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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

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