Grease 2 nonstick 12-cup mini muffin pans with 2 tbsp of the butter. Sprinkle Parmesaninto each cup. Turn pans to coat evenly with cheese then tap out excess

Cook pasta in boiling salted water 5 to 6 minutes or until firm-tender. Drain; transfer to large bowl.

Melt remaining 2tbsp butter in small saucepan over medium heat. Add flour and whisk 1 minute. Slowly add milk, whisking until blended. Bring to a simmer and cook 1 1/2 minutes or until thickened. Remove from heat and whisk in Asiago and Gorganzola until melted. Stir in yolk and hot sauce. Pour over pasta and toss to coat. Let mixture cool to room temperature.

Heat oven to 375°F. Fill muffin cups with mac and cheese, packing gently.(Bites can be assembled to this point, covered and refrigerated up to 2 days.) B ake 18 to20 minutes until golden and sizzling. Let pans cool on a ravk for 15 minutes. Using small spatula or a fork, carefully loosen bites around edges, transfer to platter and serve.