Preheat oven to 400°F. Spray mini muffin tins with cooking spray. Cook pasta according to directions and set aside.
Heat butter in medium pan over medium heat. Once melted, add flour and whisk until smooth and starting to bubble. Slowly add milk and bring to a simmer, about 10 minutes. Add 2 cups of cheddar cheese, cream cheese, salt and pepper. Stir until creamy. Set aside.
Add the pasta into the cheese mixture and mix until thoroughly coated. Let cool for 5 minutes before adding beaten egg and mix.
Spoon mac and cheese into mini muffin tins where it is just flowing over, about 2 tbsp. Top each with a tablespoon of cheese. Bake for 15 minutes or until golden brown. Allow to cool for 5 minutes before removing.
Spray Muffin Pan - if you don't spray the pan with non-stick spray, it will be difficult to get everything out.
Al Dente Pasta - don't over cook the macaroni as it will continue cooking in the oven.
Less Milk - if you've made mac and cheese, you'll realize this uses less milk than usually called for. It is done on purpose as you want it to be more cheesy and saucy so it holds up together better.
Sharp Cheddar - extra sharp cheddar cheese works best for these baked bites, whether it is yellow or white. But you could also mix it up and use smoked gouda or Gruyère as well.
Cream Cheese - the cream cheese helps bind the cheesy bites to give a great consistency.