RecipeIngredients: br (Makes 12 muffins) br 12 Box (8 oz uncooked) Elbow Macaroni br 2 Cups Grated Cheddar Cheese br 1 Cup Grated Parmesan Cheese br 1 Cup Seasoned Bread Crumbs br 14 Cup Butter (melted) - Plus 2 Tbls cold butter br 2 Eggs (beaten) br 12 Cup Whole Milk br 12 Cup Hot Buffalo Sauce br Blue Cheese Crumbles (optional) br br Mix together Bread Crumbs, 1 cup Cheddar, 12 cup Parmesan, and 14 cup Melted Butter. Press firmly onto the bottom and up the sides of muffin tin. br In a medium bowl mix together beaten Eggs, Milk, and Hot Buffalo Sauce. Set aside. br Bring a medium pot of water to a boil. Cook Macaroni - about 6 minutes. Strain and transfer to a large mixing bowl. br While the macaroni is still hot, add 2 Tbls butter and remaining 1 cup Cheddar and 1 cup Parmesan. Mix well, then incorporate the MilkHot SauceEgg mixture. br Spoon noodles into your prepared muffin tins and finish with Blue Cheese Crumbles (or additional cheddar if you prefer). br Bake in preheated oven for 25 minutes at 175˚C350˚F br Allow to cool in pan for 5-10 minutes before removing.