Bring a large stock pot of oiled and salted water to a boil and cook the pasta per the package directions for an al dente noodle. Don’t cook it too much past that since the pasta will continue to cook when you bake the muffins. Let the pasta drain and cool in a colander in the sink until the cheese is done.

Return the large stock pot to the range to prepare the cheese sauce and put it on medium heat. Throw in the butter. Once it’s all melted, sprinkle the flour in and stir it up to incorporate it. Let it cook for about a minute stirring it a lot; it will turn a color like peanut butter. Now add the milk, Worcestershire, salt, and pepper and stir it all in. Bring the mixture back up to a boil and stir it frequently for a couple minutes until it thickens up.

Add the Gruyere, cheddar, and goat cheeses. Fold and stir them in until they are thoroughly melted. It will take about 10 minutes. Stir it frequently! If you just let it sit, it will bubble and burst like lava and make a molten mess. Once it’s melted, turn off the heat and add the cooked macaroni. You may have to break up the noodles by hand a little as you add it back in. Also, add the Cherchies peppers in now. Stir it up well to coat all the noodles. Now just let it sit in the pot while you prepare the muffin pans.

In a medium sized bowl, add the Panko bread crumbs, Parmesan cheese, olive oil, and garlic. Mix it up well with a spoon. Spray two 24-cup mini-muffin pans liberally with Pam. Add about a teaspoon of the bread crumb mixture into the bottom of each cup. Don’t try to use it all; you need some left to sprinkler over the tops later. When you get the whole pan filled, shake the pan side to side to distribute the mixture evenly around the bottoms. Put the pans in the 400° oven until the Panko turns a golden brown, about 3 minutes. Remove the pans from the oven and turn the heat down to 350°.

Using a medium cookie scoop (the one with the spring release thingy), place one scoop of the mac’n’cheese into each muffin cup and use the back of the scoop to pack it in tightly. Add and pack in a little more so you’re just about even with the tops of the cups. Packing it is important so the muffins will bind and hold together later. If you don’t use all the mac’n’cheese, that’s ok; save it for lunch the next day. Bake at 350° for 10 minutes and remove the pans from the oven.

Sprinkle about a half-teaspoon of the Panko mxiture over the top of each muffins and tap the sprinkles into place with the back of the spoon. Return the pans to the 350° oven until the tops are crispy brown, about 7 more minutes. Remove the pans from the oven and let everything cool in the pans for about 30 minutes so the cheese starts to cool and glue things together.