Preheat oven to 425.

Butter mini-muffin pan with 1 tbsp butter & sprinkle breadcrumbs.

Cook pasta to al dente, drain, rinse with cold water.

Heat remaining butter over medium-low heat, stirring constantly and slowly adding flour until it appears to have increased in volume.

Increase heat to medium and slowly whisk in milk.

Bring to boil whisking frequently.

Reduce heat to low, simmer 2 minutes.

Gradually add cheese, allowing it to melt before adding more.

Remove from heat and add pasta.

Beat the yolk, evaporated goat's milk, and mustard together then stir into mixture.

Press mix into prepared tins.

Bake 10-12 minutes, until golden brown.

Allow to cool 5 minutes, then serve.