Prep your pans: Grease two mini muffin pans well so nothing sticks. Nonstick spray or a little melted butter will do the trick.

Toast the breadcrumbs: Melt butter in a small pan and stir in the panko until golden. Set aside.

Cook the pasta: Pour elbow macaroni into a pot with just enough water to cover and add salt. Boil until just barely tender and most of the water has absorbed.

Make the cheese sauce: Pour in the evaporated milk, seasonings, and then stir in your shredded cheddar. Let it all melt down into a velvety cheese sauce. Turn off the heat and let the sauce sit for 5 minutes so it firms up.

Fill your muffin pans: Spoon the mac and cheese mixture into each cup and press down lightly to help them hold their shape.

Top with breadcrumbs: Sprinkle on the buttery breadcrumb mixture.

Bake: Pop the trays into a 350°F oven and bake until the tops are golden and the cheese is bubbling—about 10-15 minutes.

Cool and release: Let the bites cool in the pan for 10 minutes, then use a knife to gently loosen them and pop them out.