Pin Alfredo Roasted Red Pepper Mac Cups are creamy, flavorful bites of cheesy macaroni and mellow roasted red pepper, all nestled in a muffin tin for perfectly portioned snacks or appetizers. Each cup bakes up golden, with a crispy topping and a tender, cheesy interior. This recipe transforms classic comfort food into a fun, party-friendly treat that kids and adults love.
When I first made these for a neighborhood potluck they disappeared fast and ever since my family requests them for movie nights and after-school snacks. I love how little mess they make too.
Ingredients
- Elbow macaroni: cooks up quickly and holds the sauce well
- Whole milk and heavy cream: create a rich, velvety sauce
- Unsalted butter: adds a creamy base to the roux
- All-purpose flour: thickens the sauce so it clings to every noodle
- Grated Parmesan and shredded mozzarella: combine for bold flavor and meltability
- Minced garlic: provides aromatic depth
- Alfredo sauce: brings extra cheesy goodness
- Roasted red bell pepper: offers sweetness and a pop of color. Pick firm peppers with shiny skins for the best flavor
- Salt and ground black pepper: balance the richness
- Smoked paprika: offers a subtle smoky kick. Choose high-quality paprika for the best aroma
- A large egg: binds everything so the cups hold their shape
- Panko breadcrumbs: create the essential crispy topping. Look for airy, fresh crumbs
- Parsley garnish: adds fresh color and a herbal finish
- Cheese: select the best cheese you can afford for that extra stretch and taste
Instructions
- Prepare the Pan:
- Preheat your oven to 190C or 375F. Generously grease a 12-cup muffin tin with nonstick spray or a swipe of softened butter making sure you get into each cup so nothing sticks
- Cook the Pasta:
- Bring a pot of salted water to a rapid boil. Add the elbow macaroni and cook just until al dente so the pasta holds up after baking. Drain the macaroni thoroughly and set aside to avoid excess water in your mix
- Start the Sauce:
- Place a medium saucepan over medium heat and melt the butter until foamy. Add the minced garlic and sauté gently for one minute until it smells fragrant and is just starting to turn golden. This step builds aromatic flavor for the whole dish
- Make the Roux:
- Sprinkle in the flour and whisk for another minute to form a smooth paste. This is your thickening base and removing the raw flour flavor is key for a creamy finish
- Build the Creamy Sauce:
- Slowly add milk and heavy cream while whisking constantly. Keep whisking as the mixture heats and thickens after about three to four minutes. The goal is a silky base without lumps
- Melt in Cheese and Extras:
- Reduce the heat to low. Stir in the grated Parmesan, mozzarella, Alfredo sauce, chopped roasted red pepper, salt, pepper, and a touch of smoked paprika if using. Stir gently until the cheese is fully melted and the mixture looks smooth and velvety
- Combine Pasta and Bind:
- Remove the pan from heat. Add the cooked macaroni to the sauce along with the lightly beaten egg. Fold everything together so the pasta gets coated and the egg gets worked in to help set the cups
- Fill the Muffin Cups:
- Divide the mac and cheese evenly among the muffin tin cups. Use a spoon to press the mixture gently so each cup gets compacted and will come out as a neat portion
- Add the Crunchy Topping:
- In a small bowl mix together the panko and extra grated Parmesan. Sprinkle this crunchy blend over each mac cup for the ultimate golden topping
- Bake to Perfection:
- Slide the muffin tin into the oven. Bake for eighteen to twenty two minutes until the tops are golden brown and the cups look set. This time ensures the insides stay creamy and the tops crisp up
- Cool and Serve:
- Let the pan cool for five minutes then run a small knife around the edges to loosen the cups. Gently lift each one out. Finish with a sprinkle of chopped parsley for a fresh touch and serve while they are warm and melty
Pin I have always loved the way roasted red pepper adds a gentle sweetness to savory dishes. My kids like to help sprinkle the crunchy topping so the whole recipe feels like a family affair.
Storage Tips
Store any leftover mac cups in an airtight container in the refrigerator. They keep well for up to three days. To reheat just pop them back into a warm oven for ten minutes to restore crispiness or use a microwave for convenience
Ingredient Substitutions
Use gluten free pasta and gluten free panko if needed. For a dairy free option swap in vegan cheeses and plant milk then add a little extra seasoning to boost flavor
Serving Suggestions
Serve them as snacks during game day serve with a fresh green salad for lunch or offer with a simple tomato soup for a comforting meal combination
Cultural and Seasonal Adaptations
Inspired by traditional mac and cheese these cups mix in classic American comfort flavors with a bit of Italian flair from roasted peppers and Alfredo sauce. Try adding a sprinkle of hot smoked paprika for a holiday version or swap parsley for chives in summer. For special events use mini muffin tins to create bite sized party snacks
Pin Give these mac cups a try for your next gathering and watch them disappear. Their crispy golden tops and creamy centers are always a hit.
Recipe FAQ
- → How do I keep the mac cups from sticking?
Grease the muffin tin well with nonstick spray or butter before filling to help each cup release easily.
- → Can I make these ahead of time?
Yes, bake and cool the cups, then refrigerate or freeze. Reheat in the oven or microwave before serving.
- → Can I use a different cheese?
Certainly! Swap mozzarella or Parmesan for cheddar, Monterey Jack, or your favorite melting cheese for variety.
- → What’s the best way to chop roasted peppers?
Pat peppers dry first, then use a sharp knife to finely chop for even distribution and flavor in each cup.
- → Are these suitable for vegetarians?
Yes, there’s no meat in the ingredients. Ensure store-bought Alfredo sauce is vegetarian for best results.
- → Can I make these gluten-free?
Use gluten-free pasta and breadcrumbs. Double-check that your Alfredo sauce is also gluten-free.