Preheat oven to 400 degrees.
Cook pasta until al dente, according to package directions (the pasta I used said to cook for 9-12 minutes, so I cooked it for 10 minutes).
Drain the pasta and set aside.
In a small heavy bottomed saucepan melt 2 Tbsp of the butter.
Whisk in the flour and salt and cook for 2 minutes.
Add the milk in a slow stream and whisk to combine. Bring the mixture to a boil and then reduce to a simmer. Cook for 3 minutes stirring occasionally .
Add the white cheddar and 1/4 cup parmesan cheese and stir until melted.
Pour the cheese sauce and chicken over the pasta and stir to combine.
In a bowl, combine the 1/4 cup parmesan cheese and bread crumbs.
Grease mini muffin cups.
Pour about 1/4 cup of the macaroni mixture into the muffin cups, sprinkle the top with the bread and cheese mixture and bake for 15-20 minutes (I cooked mine for 20 mins) or until breadcrumbs are golden brown.
Cool in muffin cups, remove and serve.
*Allow to cool and place in ziploc bag,label and freeze up to 4 months. When ready, place in toaster oven or oven at 300 for 10 minutes or until heated through.