Preheat oven to 375 degrees. Spray a 12 cup muffin tin with cooking spray.
Sprinkle muffin cups with a little of the Italian breadcrumbs.
Shake out the extra breadcrumbs so that the cups are just lightly coated.
In a bowl whisk eggs and milk together.
In a big bowl, mix butter, 1 1/2 cups of cheese and sour cream into the hot macaroni.
Next stir in egg mixture, mustard and a little salt and pepper. Stir to combine.
Use an ice cream scoop or a small measuring cup to spoon macaroni mixture into each of the muffin cups.
Top each with some of the remaining cheese and a some of the breadcrumbs.
Bake for 15-20 minutes or until bubbly.
Allow them to cool a couple minutes in the tin before serving. You may need a knife to run around the edges of each to remove the mac ‘n cheese minis from tins.
Notes
You can easily cut the recipe in half to make 6 Mac ‘n Cheese Minis.