Portable macaroni and cheese cups are great for holidays and lunch boxes and makes easy serving.

Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with non-stick spray, set aside.

In a large pot of boiling salted water, cook pasta according to package instructions, drain well.

To make the topping, combine Panko, Parmesan and olive oil, set aside.

Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 min.

Whisk in flour until lightly browned, about 1 min. Gradually whisk in milk. Bring to a boil, reduce heat and simmer, whisking constantly, until thickened, about 3-5 min. Remove from heat.

Stir in cheese until melted, about 2-3 min. Stir in egg and pasta, and gently toss to combine, season with salt and pepper, to taste.

Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 min, or until golden brown.

Garnish with chives, if desired.

Enjoy!