Save to Pinterest Creamy, cheesy macaroni blended with roasted red peppers and Alfredo sauce, baked into portable, golden-brown cups. Perfect for parties, snacks, or lunchboxes, these mac cups are a crowd-pleaser that upgrades classic comfort food with a vibrant twist.
I made these Alfredo Roasted Red Pepper Mac Cups for a family movie night, and they disappeared faster than I expected. The combination of creamy cheese and smoky peppers won everyone over, and leftovers were just as tasty the next day.
Ingredients
- Pasta: 225 g (8 oz) elbow macaroni
- Unsalted butter: 1 tbsp
- All-purpose flour: 1 tbsp
- Whole milk: 240 ml (1 cup)
- Heavy cream: 120 ml (½ cup)
- Grated Parmesan cheese: 60 g (½ cup)
- Shredded mozzarella cheese: 100 g (1 cup)
- Garlic (minced): 1 clove
- Alfredo sauce (store-bought or homemade): 120 ml (½ cup)
- Roasted red bell pepper (finely chopped): 1
- Salt: ½ tsp
- Ground black pepper: ¼ tsp
- Smoked paprika (optional): ¼ tsp
- Large egg (lightly beaten): 1
- Panko breadcrumbs: 40 g (½ cup)
- Grated Parmesan cheese (for topping): 30 g (¼ cup)
- Fresh parsley (chopped, for garnish): 1 tbsp
Instructions
- Prepare Oven and Tin:
- Preheat oven to 190°C (375°F). Grease a 12-cup muffin tin with nonstick spray or butter.
- Cook Pasta:
- Cook macaroni in salted boiling water until just al dente. Drain and set aside.
- Make Sauce Base:
- In a medium saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.
- Add Flour and Liquids:
- Whisk in flour and cook for 1 minute. Gradually add milk and cream, whisking constantly until smooth and thickened (about 3–4 minutes).
- Add Cheeses & Flavor:
- Reduce heat to low. Stir in grated Parmesan, mozzarella, Alfredo sauce, chopped roasted red pepper, salt, pepper, and smoked paprika. Mix until cheese is melted and sauce is smooth.
- Combine Pasta & Egg:
- Remove pan from heat. Fold in cooked macaroni and beaten egg. Mix thoroughly.
- Fill Muffin Cups:
- Spoon mixture evenly into prepared muffin cups, pressing gently to compact.
- Prepare Topping:
- In a small bowl, combine panko and extra Parmesan. Sprinkle mixture evenly over each cup.
- Bake:
- Bake for 18–22 minutes, until tops are golden and cups are set.
- Cool and Serve:
- Cool in tin for 5 minutes, then run a small knife around edges to loosen. Carefully lift out and garnish with parsley. Serve warm.
Save to Pinterest My kids love to help add the topping and watch the cups bake. They always sneak a few extra breadcrumbs for good luck. Sharing these with loved ones is a tradition that brings smiles every time.
Required Tools
12-cup muffin tin, saucepan, mixing bowls, whisk, grater, knife and chopping board
Allergen Information
Contains wheat (gluten), dairy, and eggs. Check all packaged ingredients for potential allergens or cross-contamination.
Nutritional Information
Per serving: 185 calories, 9 g total fat, 18 g carbohydrates, 7 g protein
Save to Pinterest Serve warm for best texture, and enjoy as a shareable treat at any gathering. Make an extra batch because these vanish quickly!
Common Recipe Questions
- → Can I make these cups ahead of time?
Yes, prepare and bake the cups, then store them in an airtight container. Reheat gently in oven or microwave before serving.
- → What pastas work best for this dish?
Elbow macaroni is ideal, but small shells or ditalini can also be used for a similar texture and cup shape.
- → How can I add heat to the cups?
Mix in a pinch of red pepper flakes or a dash of smoked paprika to the sauce for a spicy kick.
- → Is this suitable for vegetarians?
Absolutely! All ingredients are vegetarian-friendly. Verify store-bought Alfredo and breadcrumbs if strict vegetarian diets are required.
- → Can I make these gluten-free?
Substitute gluten-free pasta and breadcrumbs for an allergy-friendly option, maintaining the same preparation steps.
- → What is the best way to serve the cups?
Serve warm, garnished with fresh parsley. Great for appetizers, snacks, or packed lunches.