Preheat oven 375F and grease a mini muffin pan.

Boil the macaroni pasta according to box directions (about 5-8 minutes), drain and set aside for later.

In the same pot, on low, melt the butter and stir in the half and half and cheese packet from the box of macaroni. Stir vigorously to dissolve clumps.

Add cream cheese, shredded cheese, salt and garlic powder to the pot and stir until mostly melted. Keep on low making sure to not overheat.

When the cheese mixture is smooth and combined, fold in the cooked macaroni and an egg.

Scoop macaroni mixture even into mini muffin cavities and top with bread crumbs or panko.

Bake for 15-18 minutes or until they are solidified and golden brown around the edges. Remove from oven and garnish as desired. To remove them from the pan gently slide a knife around each one and they should easily lift. Enjoy warm.