Alfredo Roasted Red Pepper Mac (Print)

Cheesy Alfredo macaroni cups feature roasted red peppers and a crispy topping—ideal for gatherings or lunchboxes.

# Ingredients:

→ Pasta

01 - 8 ounces elbow macaroni

→ Sauce

02 - 1 tablespoon unsalted butter
03 - 1 tablespoon 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 teaspoon salt
12 - 1/4 teaspoon ground black pepper
13 - 1/4 teaspoon smoked paprika

→ Binding and Topping

14 - 1 large egg, lightly beaten
15 - 1/2 cup panko breadcrumbs
16 - 1/4 cup grated Parmesan cheese
17 - 1 tablespoon chopped fresh parsley

# Directions:

01 - Preheat oven to 375°F. Grease a 12-cup muffin tin with nonstick spray or butter.
02 - Boil elbow macaroni in salted water until just al dente. Drain and set aside.
03 - Melt butter in a medium saucepan over medium heat. Add minced garlic and sauté for 1 minute.
04 - Whisk flour into butter and garlic mixture; cook for 1 minute. Gradually add milk and cream, whisking until smooth and thickened, about 3 to 4 minutes.
05 - Lower heat. Stir in 1/2 cup Parmesan, mozzarella, Alfredo sauce, roasted red bell pepper, salt, black pepper, and smoked paprika. Mix until cheese is melted and sauce is homogenous.
06 - Remove from heat. Fold in cooked macaroni and beaten egg until thoroughly combined.
07 - Spoon macaroni mixture evenly into the prepared muffin cups, pressing gently to compact each portion.
08 - Mix panko breadcrumbs and remaining Parmesan in a bowl. Sprinkle a generous layer over each cup.
09 - Bake for 18 to 22 minutes, until tops are golden and cups are firm.
10 - Let cool in tin for 5 minutes. Run a small knife around edges to loosen, lift out carefully, and garnish with chopped parsley. Serve warm.

# Expert Tips:

01 -
  • Easy to grab and eat which makes them ideal for parties or packed lunches
  • Uses simple fridge and pantry staples
  • A great way to sneak in extra veggies
  • Ready in under an hour
02 -
  • Each cup is full of protein from cheese and egg
  • You can freeze leftovers for later
  • Great finger food for kids or parties
03 -
  • Always let the mac cups cool a bit before removing from the tin
  • For best results press the pasta mixture gently into each cup so it holds shape
  • Freshly grated cheese melts better than pre-shredded and makes the sauce much creamier

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