In a large pan over medium heat melt butter and add in flour, whisk until well blended. Add in half and half continue whisking, making sure there are no bumps. Add in seasonings, mix well. Lower heat to low and add in cheeses, gently stir together. Keep stirring gently for about two minutes, turn off heat and allow to sit and thicken about two minutes.
In a large bowl filled with macaroni, slowly fold in cheese mixture.
Spoon into a well-greased mini muffin pan two teaspoons of macaroni and cheese into each pocket space. Sprinkle each space with a pinch of Italian breadcrumbs. (Optional- sprinkle a pinch of parmesan cheese to each one.)
Bake in oven for 15 minutes. Remove pan from heat and set aside for at least 10-15 minutes (if not, it may crumble apart).