Preheat the oven to 400°F. Thoroughly spray mini muffin tins with nonstick cooking spray. Cook the elbow macaroni according to package directions. Drain and set aside.

In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for 2 minutes until it’s smooth. Gradually pour in the milk while whisking continuously until the mixture thickens. Then, add the cream cheese and stir until melted.

Incorporate the shredded cheddar cheese until it's melted and the sauce is smooth. Add salt and black pepper to taste. Then, take it off the heat.

In a large bowl, combine the cooked macaroni and cheese sauce. Let the mixture cool slightly.

Stir the beaten egg into the macaroni and cheese until well mixed.

Fill each cup of the prepared mini muffin tins to the brim with the macaroni and cheese mixture.

Sprinkle panko breadcrumbs evenly over each mac and cheese bite.

Bake in the preheated oven for 15-20 minutes, until the tops are golden brown.

Allow the mac and cheese bites to cool in the pan for 5 minutes before removing. Serve warm, sprinkled with fresh parsley for garnish.