If you’re not serving these immediately, simply store on a baking sheet, cover with aluminum foil and refrigerate. Reheat at 400°F for 10 minutes prior to serving.
Pre-heat oven to 425°F and a pot of water to boil.
Cook the pasta according to package directions - drain well, and place on a tray to cool down.
Spray a nonstick mini muffin pan with cooking spray. Set aside
Melt butter in a large saucepan over medium heat
Whisk in the flour and cook for about 1 minute
Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 2 -3 minutes until thickened
Add cheddar and Parmesan cheeses and stir to melt
Remove from heat and stir in egg yolks, salt and nutmeg. Stir in macaroni
Spoon slightly rounded tablespoons of macaroni and cheese into the prepared mini muffin pan. Each cup should be filled to the top. Pack each one down gently. Sprinkle with remaining Parmesan cheese
Bake for about 10 minutes until golden and sizzling. Completely cool. Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve
