Preheat the oven to 350 degrees F. Grease a muffin tin with butter.

In a small bowl, stir together the bread crumbs from the Fresh Take packet with the olive oil and set aside.

Cook macaroni according to the package directions cooking for about 8 minutes so that the macaroni are still a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated.

Reserve ½ cup of sharp Cheddar cheese and stir the remaining Cheddar cheese and Kraft Fresh Take cheese packet, and milk into the pasta.

Spoon into the prepared muffin tin.

Sprinkle the reserved cheese and the bread crumb mixture over the top of the macaroni and cheese muffins.

Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Serve with BBQ sauce if desired.