Put a pot of water on to boil and heat your oven to 375 degrees. While you are waiting for the water to boil, line a mini cupcake tray (or two if you have two) with prosciutto. I found that cutting the prosciutto into thirds with kitchen shears was a good way to do this. Fill all of the space in each individual cup, cutting small pieces of prosciutto to fill holes. Gently press the prosciutto into the cups so it holds its shape.

By now your water should be boiling. Add your pasta and cook until a little extra al dente. Rinse the pasta in cold water. I don't usually rinse my pasta, but in the case, you want to add cold pasta to the cheese cause. This prevents the pasta from soaking up too much of the sauce - you don't want dry mac and cheese. Set the pasta aside.

In a small skillet, melt 2 teaspoons of butter over medium low heat. Add the crushed Cheez-Its and toss them in the butter, and let them toast for 30 seconds. Set aside.

Now you want to prepare the cheese sauce. In a medium sized pot, melt 1 tablespoon of butter over medium heat. Once melted, whisk in the butter. Let the butter and flour cook together for 1 minute, then whisk in the milk. Whisking frequently, bring the milk to a slow and steady boil. One it beings to boil, let thicken for 1 minute while whisking.

Whisk in the mustard and cubed cheddar cheese. Season with a dash of salt and pepper. Once the cheese has melted and the sauce is smooth, stir in the pasta.

To assemble the mac and cheese bites, spoon macaroni and cheese into the prosciutto cups, filling them to the top.

Sprinkle some of the shredded cheddar and the Cheez-It crumbs on top.

Bake for 15 minutes at 375 degrees. Then remove from the cupcake tin and serve right away. Resist the urge to eat them all yourself.