Cook macaroni according to package instructions in a salted pot of boiling water, undercooking slightly (al dente),
Drain the pasta and in a large bowl with cream cheese and mozzarella cheese stir until cheese is gooey and melted.
Crack the two eggs into a separate bowl, scrambling them slightly, then adding it to the pasta cheese mixture. Add the milk and stir.
Add seasoning of salt, pepper, garlic powder and onion and italian seasoning and continue to mix.
Add Dijon mustard and broccoli.
Divide the mixture among 15 cups of a greased muffin tin (I used one 12 and 3 from the other tin). Stuff into the cups, about 1/4 cup each.
Topping
In a small bowl, stir together butter, bread crumbs and parmesan cheese. Don't clump but instead mix until it is like lumpy sand. Sprinkle evenly over the macaroni. Divide bread crumb mixture among macaroni cups, pressing into the cups.
Cook for 20 minutes. Allow to cool for 5 minutes and remove from tins. Enjoy! Let cool for at least five minutes before unmolding.