½ pound elbow macaroni
2 Tablespoons butter
2 Tablespoons flour
1½ cups milk
2 cups shredded sharp cheddar cheese
2 ounces cream cheese
½ teaspoon salt
¼ teaspoon pepper
1 egg beaten
Preheat oven to 400 degrees F. Spray mini muffin tins with cooking spray. Cook pasta according to package directions and set aside. In a medium size pan combine butter and flour over medium heat and then whisk until butter is melted and mixture is smooth. Slowly add milk and bring to a simmer. Add 1½ cups of the cheese, cream cheese, salt and pepper. Stir until smooth and creamy. Remove from heat. In a large mixing bowl, carefully stir pasta, cheese sauce, and egg until evenly mixed and pasta is evenly coated. Spoon the macaroni and cheese into a mini muffin tins and top each one with a small pinch of the cheese that is left. Bake at 400 degrees F for 15 minutes or until golden brown. Allow to cool 5 minutes before gently removing the bites.