Thoroughly spray 2 (24-cup) muffin pans with release spray. Set aside.
Combine macaroni and cheese, liquid eggs, cauliflower, 2 tablespoons Buffalo sauce and cayenne in large bowl; mix well.
Portion mac and cheese mixture evenly among prepared muffin cups using #16 scoop.
Bake at 350°F for 15-20 minutes or until cups reach 165°F for 15 seconds and centers are set.
CCP: Heat to 165°F for at least 15 seconds
Remove from oven; run offset spatula around edges of cups to loosen. Leave cups in pan 5 minutes before removing.
Hold mac and cheese cups warm until service.
CCP: Maintain hot food at 140°F or above
Drizzle each serving with remaining Buffalo sauce, as desired.
If cups are getting too brown, cover loosely with foil the last 5 minutes of baking.
If using convection oven, do not go higher than 1/2 fan.
Overbaking will cause cups to stick to pan and make removal more difficult.
Adjust cayenne if more spice is desired. Increasing Buffalo sauce in recipe may "break" mixture, but additional sauce drizzled over cups after baking adds great color and heat.
Adjust nutrition if serving more or fewer cups per portion. Each individual cup is 0.75MMA, 1/4 oz. eq grain and 1/16 cup vegetable.