Italian Mac~n~Parmesan Cheese Cup

2 tablespoons butter
3 tablespoons all purpose flour
1 cup lowfat milk
1 teaspoon garlic powder
1 cup shredded sharp Cheddar cheese
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon salt
pinch freshly ground black pepper
1 large egg, beaten
4 cups of cooked elbow macaroni or small shells, try whole wheat for a boost of fiber
1/2 cup chopped black olives
1/4 cup finely chopped sundried tomatoes
1/4 cup finely chopped basil
3/4 cups panko
1/4 cup freshly grated Parmesan cheese

1. Preheat oven to 350 degrees.
2. Coat a 24-section mini muffin tray with olive oil spray. Set aside.
3. Melt butter in medium sauce pan over medium heat.
4. Stir in flour and whisk milk in slowly until there are no lumps and it starts to thicken.
5. Stir in next 5 ingredients (garlic powder through black pepper) and continue to stir until the cheese melts.
6. Remove from heat and gently fold in egg, cooked pasta, olives, sundried tomatoes and basil.
7. Spoon mixture into muffin tin and evenly top with bread crumbs and remaining Parmesan cheese.
8. Bake for 15-20 minutes or until tops is browned and cups are bubbling.
9. Enjoy!