Creamy mac cups feature Alfredo, red peppers, and cheese in perfectly baked, snackable portions.
# Components:
→ Pasta
01 - 8 oz elbow macaroni
→ Sauce
02 - 1 tbsp unsalted butter
03 - 1 tbsp all-purpose flour
04 - 1 cup whole milk
05 - 1/2 cup heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 1 cup shredded mozzarella cheese
08 - 1 clove garlic, minced
09 - 1/2 cup Alfredo sauce
10 - 1 roasted red bell pepper, finely chopped
11 - 1/2 tsp salt
12 - 1/4 tsp ground black pepper
13 - 1/4 tsp smoked paprika
→ Binding & Topping
14 - 1 large egg, lightly beaten
15 - 1/2 cup panko breadcrumbs
16 - 1/4 cup grated Parmesan cheese
17 - 1 tbsp chopped fresh parsley
# Preparation Steps:
01 - Preheat oven to 375°F. Lightly grease a 12-cup muffin tin with nonstick spray or softened butter.
02 - Boil elbow macaroni in salted water until just al dente. Drain well and set aside.
03 - In a medium saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute.
04 - Stir in flour and cook for 1 minute. Gradually whisk in whole milk and heavy cream, stirring constantly until smooth and thickened, about 3 to 4 minutes.
05 - Reduce heat to low. Add grated Parmesan, shredded mozzarella, Alfredo sauce, chopped roasted red pepper, salt, ground black pepper, and smoked paprika. Stir until cheese melts and sauce is silky.
06 - Remove pan from heat. Fold in the drained macaroni and lightly beaten egg, blending thoroughly for an even mixture.
07 - Spoon mixture evenly into prepared muffin tin, pressing gently to compact in each cup.
08 - Mix panko breadcrumbs with extra Parmesan in a small bowl. Sprinkle topping over each filled cup.
09 - Bake in the preheated oven for 18 to 22 minutes, until cups are set and tops are golden brown.
10 - Let mac cups cool in the tin for 5 minutes. Run a small knife around each edge to release, then gently lift out and garnish with chopped parsley. Serve warm.
