Preheat oven to 375 degrees F. Grease a muffin; set aside.

In a large sauce pan, heat butter over medium-high heat; add garlic and cook while stirring, about 1 minute. Stir in the flour, mustard and salt until smooth then gradually whisk in the milk, beer and heavy cream. Bring to a low boil, stirring occasionally until thickened.

Reduce heat and stir in pepper, paprika and ¾ of the cheese, until melted. Turn off heat. Add the cooked pasta to the sauce pan and stir, making sure that the pasta is evenly coated.

Portion pasta into the muffin tins and sprinkle with remaining cheese, bread crumbs or a mixture of the two. Place in the oven and bake for about 20 minutes on the middle rack.

Let cool then go around each cup with a knife to loosen the mac and cheese bites. To serve, sprinkle with bacon bits.