Mexican Mac & Cheese Cups
Give your mac and cheese a latin accent with pepperjack cheese, taco seasoning, and tortilla chips for texture and crunch—all in a single-serving cup. These make for tasty game-day appetizers or an easy-cheesy late-night snack.
- 1 Tablespoon plus 1 teaspoon Challenge Spreadable Butter with Avocado Oil, divided
- Kosher salt
- 8 ounces elbow macaroni
- 2 Tablespoons Challenge Salted Butter
- 2 Tablespoons all-purpose flour
- 1 ½ cups whole milk
- 1 Tablespoon taco seasoning
- 2 cups shredded Colby Jack cheese
- ½ cup shredded pepper jack cheese
- 1 cup crushed tortilla chips
1Preheat oven to 375°F. Use a paper towel to scoop out one Tablespoon Challenge Spreadable Butter with Avocado Oil and spread it in a thin layer inside each well of a 12-well muffin tin. Set aside.
2Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less than the package instructs. Drain, toss with 1 teaspoon Challenge Spreadable Butter with Avocado Oil and set aside.
3Melt 2 Tablespoons Challenge Salted Butter in a large saucepan over medium heat. Stir in flour and cook for 1 minute. Slowly add milk, whisking constantly, until completely smooth. Stir in taco seasoning. Bring to a boil, reduce to a simmer and cook, whisking often, until thickened, 8-10 minutes.
4Stir in Colby Jack cheese and whisk until smooth and melted. Taste and add salt, if needed. Remove from heat, add pasta, and toss to coat.
5Divide the pasta among the 12 muffin cups. Sprinkle each with pepper jack and crushed tortilla chips. Bake for 20-25 minutes, or until the top is golden brown and the filling is bubbly. Let cool 10 minutes, then run a knife around the edges and lift them out.