Instructions

1. Preheat oven to 425°
2. In a large stock pot prepare elbow macaroni according to package directions and set aside.
3. While pasta is cooking mix breadcrumb topping. In a medium bowl, combine plain breadcrumbs, garlic, onion, basil, parsley, oregano, and chicken bouillon powder.
4. Place foil cupcake liners in the muffin pan. Lightly coat with non-stick spray and then sprinkle 1/2 tsp of breadcrumb mixture in each cupcake liner.  Measurement is approximate. You just need a light even layer across the bottom.
5. Once all the cupcake liners are filled with the breadcrumb layer take your bowl of breadcrumbs and stir in 1/2 cup of shredded sharp cheddar.  Set aside, this will be used for topping once you have filled the cups with mac and cheese.

6. In a large saucepan over medium heat melt butter. Stir in flour, onion powder, garlic powder, seasoning salt and black pepper. Stir ingredients until smooth. Slowly whisk in milk. Once all the milk is whisked in continue stirring until the sauce comes to a low boil and begins to thicken. At the point your sauce is thickened add cheeses and stir until melted. Remove from heat and whisk in egg and biscuit mix powder. Take care to mix well so that any lumps do not remain.

7. Add elbow macaroni and stir until well coated.

8. Scoop mixture into prepared muffin liners and top with the cheesy breadcrumbs. Bake for 5-6 minutes until topping is a light golden brown. Keep an eye not to over bake. Remove from oven and let rest for 5 minutes before serving.