Preheat the oven to 375F.

Spray two standard muffin pans with nonstick spray, and place a RITZ® cracker in the bottom of each.

In a medium pot, melt the butter over medium heat. Once it has completely melted, add in the flour and whisk until creamy and lump-free. Allow to cook for 1 minute, then slowly pour in the milk, stirring continuously.

Keep cooking the sauce, whisking it, until it's creamy and thick. Remove from heat, and stir in the spices and cheeses. Set aside.

Bring a medium pot of water to a boil, and cook elbow pasta 1-2 minutes less than the recommended time. Drain well, and stir into the cheese sauce.

Evenly divide the mac & cheese amongst the 24 muffin cavities, and top each "muffin" with a crushed RITZ® cracker and additional Parmesan cheese.

Bake at 375F for 15-20 minutes, until golden brown.

Let cool slightly, then remove from pan and enjoy with Coca-Cola!