4 ounces macaroni, cooked by following the package directions. (approximately 2 cups cooked macaroni)
Let's get Cooking...
Preheat oven to 400°F.
In a mixing bowl, combine all ingredients for Panko Mixture, set aside.
Heat a large skillet over high heat; add olive oil, turkey, garlic, salt and pepper. Cook until turkey is fully cooked, about 5 minutes. Add samba and mix well. Turn off heat, remove cooked turkey from skillet and set a side.
Heat same skillet over medium heat, add butter. When butter is melted, sprinkle flour and whisk until well combine, about 3 minutes.
Pour chicken stock and milk into skillet while you are whisking. Keep whisking until they become smooth sauce, no lumps about 1 to 2 minutes.
Add cheddar and gruyere, keep stirring until cheeses are completely melted into sauce. Stir in Thai chili and cooked macaroni. Season with salt and pepper to taste.
In a 24-cup mini muffin pan, dust with 1/2 teaspoon panko mixture. Bake until panko is golden brown, about 2 mintues. Remove pan from oven and reduce oven temperature to 350°F.
Fill spicy mac and cheese into mini muffin pan, about 2 tablespoon, press down a bit to pack them tightly. Bake 10 minutes, until golden brown.
Let it cool 15 to 20 minutes before remove them from pan.