# 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.
