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1
Special equipment: 2 or 3 mini muffin trays (for 36 muffins), mini muffin liners
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2
Position oven racks in the upper and lower thirds of the oven, and preheat to 400 degrees F. Line 2 or 3 mini muffin trays with liners, and coat the liners generously with cooking spray.
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3
Bring a medium pot of salted water to a boil.
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4
Add the macaroni, and follow package directions for al dente.
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5
Drain the macaroni, and rinse in cold water until it is cool.
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6
Shake off any excess water.
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7
Put the heavy cream, cream cheese, eggs, mustard, paprika and garlic in a large bowl.
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8
Beat on low speed with an electric mixer until combined (the mixture may have small lumps).
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9
Add the cooked macaroni, Cheddar and Monterey Jack, and stir until combined.
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10
Drop heaping tablespoonfuls of the macaroni mixture into the prepared muffin liners.
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11
Combine the breadcrumbs and butter with your fingers in a small bowl until the mixture is the texture of wet sand.
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12
Sprinkle the top of each macaroni mound with buttered breadcrumbs.
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13
Bake until the cheese is melted and the bites are golden brown, 25 to 30 minutes.
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14
Let cool for at least 5 minutes before serving hot or at room temperature.
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15
Serve with hot sauce on the side if desired.
