Preheat oven to 350 degrees F (175 degrees C). Flip a 24-cup mini muffin pan over. Spray the surface with cooking spray. You can also use a regular 12-cup muffin pan.

Chop the strips of prosciutto into thirds and cover each of the muffin moulds with each piece of prosciutto. Make sure that the prosciutto is covering the moulds pretty tightly. Some prosciutto pieces will tear, but that's okay. Bake for 10 to 15 minutes. The prosciutto will shrink after it's baked, but they'll still hold a good amount of macaroni and cheese.

While the prosciutto is baking, cook the elbow pasta according to package instructions. Turn the heat off when the pasta is cooked through. I like to leave the pasta in the hot water so that it plumps up more, but you can drain it if you like your pasta al dente.

In a small saucepan, heat the butter. When it is melted, add the panko bread crumbs and stir until well incorporated. Reduce the heat to medium low, and cook the panko for a few more minutes, or until it is golden brown.

In a small pot, heat the milk over medium-high heat until small bubbles form. Reduce the heat to medium-low. Stir in the all-purpose flour, making sure to stir the liquid constantly to prevent the flour from clumping up too much. Mix in the cheese, salt and pepper, and turn off the heat. I added only a small pinch of salt because the prosciutto was already quite salty. Stir in the chives. Let the mac and cheese cool for at least 5 minutes before assembling the bites.

To assemble, take one of the prosciutto cups, spoon some mac and cheese on top, and sprinkle on some panko.

Serve immediately.