Pre-heat oven to 425F

Prepare the muffin tins and Panko Cheese mixture- in a small sauté pan over medium heat combine the crumbs a about a teaspoon of oil or butter stirring constantly until the panko just begins to add color, add the garlic and cook for another minute or two more until the panko is a light golden brown. Remove from heat and allow to cool before tossing with the parmesan and black pepper. Lightly oil or butter the muffin tins and coat with the Panko- I did this by putting the muffin tins on a cookie sheet and sprinkling with the panko mixture and then dumping any excess on to the cookie sheet.

Melt the butter in a large saucepan over medium-low heat. Stir in the flour and cook, still stirring constantly, for 1 minute, or until the mixture just begins to brown and is bubbly. Increase the heat to medium and slowly whisk in the warm milk. Bring to a boil, whisking almost constantly. Reduce the heat to low and simmer for 2 minutes. Add the cheeses beginning with the American cheese, adding the blue cheese last, stirring until each cheese melts before making another addition. Once the cheeses are all melted remove from the heat, add the pasta, and stir until well combined.

Beat the egg yolk with the cream and stir it into the pasta.

Press the mixture into the prepared mini-muffin cups, topping each with a sprinkle of the remaining panko mixture and a few crumbles of blue cheese.

Bake for 12-15 minutes, or until the cheese sauce bubbles and you can see that the bottoms of the muffins have begun to brown.

Cool for 5 minutes in the pan, then turn them out onto a platter or cooling rack.

Serve warm with a bowl of the Buffalo for dipping.

The blue cheese macaroni bites can be baked, cooled, and refrigerated, tightly covered, for up to 2 days. Reheat them in a 375ºF (190ºC) until warmed through, 7 to 10 minutes.