1/2 lb. elbow macaroni, uncooked
6 tablespoons butter, divided use
3 tablespoons flour
1 1/4 cups milk
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 ounces finely grated sharp white cheddar cheese, divided use
2 eggs
1/2 cup finely chopped cooked bacon
2/3 cup finely crushed white cheddar crackers

Preheat oven to 400 degrees F. Butter the cups of 2 (24-cup) mini muffin pans.

Cook macaroni according to package instructions; drain and reserve. Meanwhile, melt 4 tablespoons butter in a medium saucepan over medium heat; whisk in flour and cook 1 minute. Whisk in milk, salt and pepper, and bring mixture to a simmer, whisking frequently. Reduce heat to low and stir in 6 ounces cheese until melted – about 1 minute. Whisk eggs together in a large mixing bowl; gradually whisk cheese mixture into eggs until combined.

Stir macaroni into cheese sauce, and divide mixture into muffin cups. Sprinkle remaining 2 ounces of cheese over the tops, followed by bacon and crackers. Melt remaining 2 tablespoons butter and evenly drizzle over the tops. Bake for 10-15 minutes or until golden brown and bubbly.