Mini Mac n' Cheese Muffins

- 1 lb. Small Elbow Pasta
- 6 oz. Butter, Divided
- 4 oz. Flour
- 4 Cups Milk
- 1 lb. Cheddar Cheese
- 3 Eggs

- 3/4 Cup Bread Crumbs
- 1 Tsp. Cayenne Pepper
- Salt to Taste

1. Preheat oven to 350 degrees.
2. Bring slated water to a boil & cook pasta according to package directions.
3. Make Mornay sauce by melting 3 oz. of butter & mixing in the flour. Cook the butter & flour together for a few minutes to cook out the raw flour taste. Slowly add the milk & whisk in.
4. When sauce thickens remove from heat & add grated cheese. Season with salt & cayenne. Add sauce to the cooked pasta, then add 1/2 cup of bread crumbs & eggs. Stir the mixture.
5. Melt the remaining 3 oz. of butter & blend in with the 1/4 cup of bread crumbs. Set bread crumb mixture aside.
6. Liberally grease mini muffin tins.
7. Spoon the mac n' cheese mixture into the muffin tins. Garnish with bread crumb mixture & bake for about 20 minutes or until browned on top & somewhat firm to the touch.