I have used elbow macaroni but you can use any kind of pasta for this recipe.

Assemble: all the ingredients, chop onion, capsicum and shred cabbage.

As per the package instructions boil pasta.

Meanwhile in a pan heat oil and add capsicum and onion to it. Cook till onion is translucent (2 minutes) and add shredded cabbage, salt and red chili pepper to this mixture and mix.

Add in tomato ketchup and take it off the flame.

Mix till all the ingredients are well blended.

Using a slotted spoon, spoon out the hot pasta and..

Toss it in the sauteed mixture.

Assemble: both the utensils side by side so that its easy to spoon and drop.

Add all the pasta and mix thoroughly. Adjust seasonings at this point.

Serve hot.

For the cups I am using Ritz salted crackers. Use any brand which is readily available in your local grocery stores.

Toss 15-20 crackers in a plastic bag and using a rolling pin crush them. Preheat oven @ 350 degree F.

It should look just like this - all crumbly.

Assemble: rest of the ingredients.

Mix cracker crumbs in a bowl...

Add shredded cheese..

And milk. Add milk slowly start by adding 1 tablespoon at first.

Knead it like a dough.

Grease a muffin pan. Drop some dough mixture in a muffin cup...

And spread it around giving it a shape of the muffin cup.

Repeat with rest of the mixture and this mixture will fill up 4 muffin cups.

Bake it @ 350 degree F for 3-4 minutes. It will brown up around the edges. Using a fork loosen up the baked ritz cups from the sides but let them still be in the muffin cup.

Fill the baked cups with prepared macaroni...

And top them off with shredded cheese.

Return it back to the oven and bake until cheese melts.

Allow them to sit for 2-3 minutes and then using a spoon take them out.

Serve them as is...

Or drizzle some tomato ketchup and serve. It will be gone even before you know it.