Preheat oven to 350 degrees and spray a 12 cup muffin tin with Pam.

Cook elbow macaroni in boiling, salted water.

While heating milk in a saucepan over medium-low, whisk in cream cheese until melted. Whisk in cheddar cheese until melted and season with black pepper to taste and kosher salt if needed. Stir in cooked macaroni. Using a 1/2 cup scoop, fill muffin pans.

Mix melted butter with cracker crumbs and sprinkle over cups. If desired, mix in a little shredded cheese with cracker crumbs. Bake at 350 for 20-30 minutes. Let set in pan until ready to serve. They need to firm up a bit. They can always be reheated.