Start by boiling your elbow macaroni according to the package instructions, but aim for them to be slightly undercooked. You don't want them mushy because they'll cook more in the oven later. Drain them and set aside.

In a saucepan, melt the butter over medium heat. Stir in the flour to create a roux. Cook for about a minute until it turns a light golden color. Slowly pour in the milk while continuing to whisk. Allow the mixture to thicken, which should take about 3-5 minutes.

Reduce the heat to low and stir in the shredded sharp cheddar and ½ cup yellow cheddar, and spices. Keep stirring until the cheeses have melted into a creamy, dreamy sauce.

Combine the cheese sauce with the cooked macaroni. Stir until the macaroni is evenly coated in that cheese sauce.

Add the eggs and 1/3 cup of bread crumb, mixed until all the ingredients are well combine.

Preheat your oven to 375°F. Grease a mini muffin tin. Take a teaspoon of breadcrumb and press it into the muffin cups.

Top with a spoonful of Mac and Cheese. Garnish with the rest of the grated cheese and bacon crumbles.

Pop the muffin tin into the preheated oven for 20 minutes or until the bites are golden brown and crispy.

Remove from the oven, garnish with green onion and serve them warm.