If you don't have the Cookidoo app for your Thermomix follow the recipe below (please note: I've changed the measurements to grams instead of ounces):
non-stick spray oilto grease
113gwhite cheddar cheese2.5 cm cubes (I use extra mature cheddar)
113ggruyère cheese2.5 cm cubes
793gwater
226gelbow macaroni
42gunsalted butterdiced
113gcream cheese(I use low fat cream cheese)
28gplain flour
1large egg(optional)
1tspsaltto taste
⅛tspground cayenne pepperto taste
1tspfreshly ground black pepperto taste
1tspwhite pepperto taste
283gmilk(I use semi-skimmed)
28gpanko bread crumbs
Instructions
Preheat oven to 400F (200C fan) and grease a 12 hole muffin pan and set aside.
Place cheddar cheese and gruyère into the mixing bowl and grate 7 seconds/speed 8. Transfer to a bowl and set aside.
Place the water into the mixing bowl and boil 10 minutes/212F/speed 1.
Add macaroni through the hole in the mixing bowl lid. Place the simmering basket instead of the measuring cup onto the mixing bowl lid and cook for time indicated on package/212F/reverse/speed 1. Drain the pasta with simmering basket and return the pasta to the mixing bowl.
Add 28g of the butter, the cream cheese, flour, egg, salt, pepper, white pepper and cayenne and mix 30 seconds/reverse/speed 3. Add the milk and reserved grated cheese and mix 10 seconds/reverse/speed 3. Transfer the mixture evenly into the prepared muffin pan with a spoon.
Place the remaining 14g of butter into the mixing bowl and melt 2 minutes/160F/speed 1. Add the bread crumbs and mix 5 seconds/speed 3.
Sprinkle the bread crumb mixture over the top of each muffin and bake for 20 minutes (400F/200C fan) or until bubbly and the bread crumbs have lightly browned. Allow to cool for 10 minutes before removing from the muffin pan (run a knife around the edges of each muffin hole and remove gently). Serve warm or cold.