Preheat oven to 375 degrees F.
Cook the elbow macaroni using the directions on the box. Once they are cooked drain completely.
Sautee the green peppers with about 1/2 tablespoon butter for two to three minutes or until they are tender.
Add the cream, 1 cup of cheese to the skillet, and the remaining butter. Stir continuously until the cheese is melted.
Add the cooked macaroni and crispy bacon bits and stir in.
Lightly spray the mini muffin tins and divided between the 24 tins. Top with the remaining cheese.
Place in the preheated oven and bake for 20 minutes or until the cheese on top starts to brown.
Remove from the oven, cook for a few minutes, remove the bites from the muffin tins, and serve.