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Preheat oven to 350 F. Grease a muffin tin with nonstick spray.
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Bring a large pot of lightly salted water to a boil. Once boiling, add macaroni and cook for 7 to 8 minutes. Pasta should still be a bit firm. While this is boiling, mix together the breadcrumbs, olive oil and salt in a small bowl.
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Once macaroni is done cooking, drain and return to pot, removing it from the heat. Stir in butter to coat. Then stir in beaten egg, ensuring pasta is evenly coated.
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Stir in 1 ½ cups of cheddar, the milk, garlic powder, mustard and all of the mozzarella cheese and mix to combine.
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Spoon into 12 prepared muffin tins and top with the remaining ½ cup of cheese and the breadcrumb/spice mixture.
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Bake for 26 to 30 minutes, until tops are golden brown. Cool for a minimum of 20 to 30 minutes before removing.