Prep the pan: Preheat oven to 400 degrees. Spray a 24-count, nonstick mini muffin pan with cooking spray. Set aside.

Make the cream sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 30 seconds. Whisk in the milk and bring to a boil. Cook, whisking occasionally, for about 1-2 minutes or until thickened.

Add the cheeses and seasonings: Add cheddar and Monterey Jack cheeses, kosher salt, ground black pepper, onion powder, garlic powder and mustard. Stir until the cheeses are melted.

Stir in egg yolks and pasta: Remove from the heat and stir in the egg yolks and macaroni.

Fill the muffin pan: Spoon 2 heaping tablespoons of macaroni and cheese into the prepared mini muffin pan. I like to use this medium cookie scoop. Pack each one down gently.

Make the topping: Melt 2 teaspoons of butter in a small sauté pan. Add 2 tablespoons of panko. Stir occasionally until panko becomes golden brown. Remove from heat. Sprinkle mac and cheese bites with the toasted panko.

Bake the bites: Bake for about 10 minutes, until golden and sizzling.

Cool the bites: Let cool 4-5 minutes in the pan. This will ensure the bites stay together.

Unmold the bites: Using a teaspoon, carefully loosen the mac and cheese bites and transfer to a platter to serve.