Preheat oven to 400°F. Grease a mini muffin pan and set aside.
Cook macaroni according to package directions. Set aside.
Add 2 tablespoons salted butter to a saucepan over medium low heat. Once melted, add stir in flour. Cook for two minutes, stirring constantly.
Stir in milk and cook until the mixture thickens up again. Stir in cheddar cheese and ¼ cup Parmesan cheese. You can add more milk if you find the mixture too thick.
Remove from heat and add to cooked macaroni. Stir to combine. Add eggs and stir to combine.
Fill the mini muffin pan with the macaroni mixture right to the top.
In a small bowl, stir together breadcrumbs, melted butter and Parmesan cheese. Sprinkle on top of mac and cheese cups.
Bake for 15 minutes. Let cool 10 minutes in the pan before attempting to remove them. You might need to loosen them with a butter knife if they don't come out easily. Sprinkle parsley on top, if desired.