Preheat the oven to 375˚F.
Cook the pasta as per the package instructions but save about 1 cup of the pasta water.
Melt the butter in a large pot.
Add the green chilies and garlic and sauté for a 1 minute.
Add the cooked pasta, and the cheddar/ guyere cheese.
If requested, add the pasta water to adjust the thickness of the sauce. You don’t want to be very runny.
In a separate bowl mix the bread crumbs, parmegianno Reggiano cheese and Italian herbs together.
Line a muffin pan with liner and light spray with cooking oil.
Place the cooked Mac and Cheese in equal portions in the muffin tins.
Top each of the muffins with the parmegianno Reggiano-bread crumbs mixture.
Bake for about 20 minutes until the top starts to crisps and turn light brown.