Directions

1. Preheat oven to 400˚F (200˚C). Grease 24 nonstick mini muffin cups. Cook pasta according to package directions; drain, reserving 1/4 cup (60 mL) cooking liquid. 
2. Meanwhile, melt butter in large skillet set over medium heat; cook garlic for about 1 minute or until softened. Sprinkle flour over top; cook, stirring, for 2 to 3 minutes or until smooth. 
3. Slowly whisk in milk; bring to boil, whisking constantly. Reduce heat to medium-low; cook, stirring constantly, for 3 to 5 minutes or until thickened slightly. Stir in mustard, salt and pepper. 
4. Remove from heat; stir in 1 1/2 cups (375 mL) cheese until melted. Stir in pasta, adding enough of the cooking liquid for desired consistency. Let cool slightly.
5. Spoon into prepared muffin cups. Sprinkle with remaining cheese; bake for 12 to 15 minutes or until golden and bubbly. Let stand for 10 minutes; remove from pan. 

Tip: Alternatively, for Mac ‘n Cheese cups, bake in standard muffin tins.