12 ounces macaroni
6 tablespoons butter, melted
2 cups crushed Ritz crackers
2 tablespoons butter
2 tablespoons flour
1 cup milk
2-1/2 cups shredded cheddar cheese
2 large eggs
1/4 teaspoon black pepper
1/4 teaspoon paprika
24 1-inch cubes mozzarella or cheddar ceese
Preheat the oven to 350 degrees F.
Cook the macaroni according to package directions. Drain and set aside.
Combine the melted butter and Ritz crackers. Use the mixture to create a crust in each muffin tin cup. Set aside.
Melt the butter in a saucepan and add the flour. Whisk well to combine. When the mixture comes together, drizzle in the milk, bit by bit, whisking all the while.
When all of the milk is added and the sauce is thick, remove from the heat and add the cheese. Whisk well to combine.
Stir the sauce and the pasta together. Set aside to cool for about 10 to 15 minutes, stirring occasionally to keep it from clumping.
Whisk the eggs together in a small bowl. When the mixture is cool enough to be able to touch it comfortably, mix it into the pasta. Season with pepper and paprika, and stir well to combine.
Fill each muffin tin about halfway with mac and cheese.
Add a cube of cheese to the very center, and cover with more of the mixture, creating a bit of a dome, like a cupcake.
Bake for 20 minutes. Allow to cool about 20 minutes before unmolding and serving.