In large bowl, thoroughly combine macaroni and cheese and liquid eggs.
Spray standard muffin pan with release spray.
Portion macaroni and cheese mixture into muffin cups using #16 scoop.
Bake at 350°F until internal temperature is 165°F for 15 seconds and centers of cups are set with no free liquid, approximately 13 to 15 minutes.
Let cool in pan 5 minutes, then run spatula around edges of cups before removing from pan.