Mac and Cheese Bites

INGREDIENTS:

1 cup breadcrumbs
1–2 tablespoons butter
1 teaspoon minced garlic
8 ounces macaroni
3 tablespoons butter
2 tablespoons flour
1½ cups milk
½–1 tablespoon onion powder
2 teaspoons garlic powder
½–1 teaspoon Creole seasoning
¼ teaspoon cayenne pepper
½ cup mozzarella cheese, shredded
1 cup sharp cheddar cheese, shredded
½ cup Jack cheese, shredded
Salt and pepper to taste

DIRECTIONS:

Melt the butter in a small skillet over medium heat, add the garlic, and cook for 30 seconds. Stir in the breadcrumbs and toast until golden brown. Lightly season with salt and pepper.
Cook the macaroni in salted water until tender, then drain and set aside. Spray a mini muffin tin with cooking spray and press a spoonful of breadcrumbs into the bottom and up the sides of each cup to form a crust.
In a saucepan, melt the butter and whisk in the flour to make a roux. Slowly add the milk while whisking until smooth and thickened. Stir in the onion powder, garlic powder, Creole seasoning, and cayenne. Add the cheeses and stir until melted and creamy. Season to taste.
Pour the sauce over the macaroni and stir until evenly coated. Spoon the mixture into the muffin cups, pressing lightly to pack. Top with a sprinkle of extra cheese or breadcrumbs.
Bake at 350°F for 8–10 minutes, or until lightly browned and bubbling. Let rest 10 minutes before removing from the pan. Run a knife around the edges to lift out each bite. Serve warm, garnished with parsley or chives.