Melt the butter in a saucepan over medium heat.

Whisk in the flour and cook for about 1 minute to create a roux.

Slowly pour in the heavy cream while whisking continuously.

Add the garlic powder, salt and black pepper and cook until the mixture thickens slightly.

Transfer the sauce to a large bowl and allow it to cool slightly.

Add the cooked macaroni and egg and stir until combined.

Fold in the shredded cheese.

Divide the mixture evenly among the muffin cups.

Sprinkle the tops with seasoned breadcrumbs.

Bake for 15 minutes or until the bites are set and lightly golden.

Let cool for 5 minutes before removing from the muffin tin.