Recipe/Ingredients:
(Makes 12 muffins)
1/2 Box (8 oz uncooked) Elbow Macaroni
2 Cups Grated Cheddar Cheese
1 Cup Grated Parmesan Cheese
1 Cup Seasoned Bread Crumbs
1/4 Cup Butter (melted) - Plus 2 Tbls cold butter
2 Eggs (beaten)
1/2 Cup Whole Milk
1/2 Cup Hot Buffalo Sauce
Blue Cheese Crumbles (optional)

Mix together Bread Crumbs, 1 cup Cheddar, 1/2 cup Parmesan, and 1/4 cup Melted Butter. Press firmly onto the bottom and up the sides of muffin tin.
In a medium bowl mix together beaten Eggs, Milk, and Hot Buffalo Sauce. Set aside.
Bring a medium pot of water to a boil. Cook Macaroni - about 6 minutes. Strain and transfer to a large mixing bowl.
While the macaroni is still hot, add 2 Tbls butter and remaining 1 cup Cheddar and 1 cup Parmesan. Mix well, then incorporate the Milk/Hot Sauce/Egg mixture.
Spoon noodles into your prepared muffin tins and finish with Blue Cheese Crumbles (or additional cheddar if you prefer).
Bake in preheated oven for 25 minutes at 175˚C/350˚F
Allow to cool in pan for 5-10 minutes before removing. Serve and enjoy!