Grace Potter's Macaroni and Cabot Cheddar Cupcakes

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Nonstick cooking spray

1 (14-ounce) box multigrain elbow macaroni

1 tablespoon olive oil

3 cloves garlic, minced

1 small Spanish onion, diced

2 cups whole milk, divided

1/2 cup King Arthur Unbleached All-Purpose Flour

6 ounces Cabot® Seriously Sharp Cheddar, grated (about 1½ cups)

4 ounces Gruyere cheese, grated (about 1 cup)

2 ounces Cabot® Hot Habanero Cheddar (about 1/2 cup)

1 large egg

1/2 cup half-and-half

2 ounces Parmigiano Reggiano, finely grated, divided

1 tablespoon truffle oil, or to taste

2 teaspoons coarse kosher salt, or to taste

2/3 cups fine dry cornbread stuffing mix or coarse dry bread crumbs*

* Grace likes the hearty texture of Pepperidge Farm Corn Bread Stuffing because it gives the cupcakes extra crunch!

http://www.pepperidgefarm.com/ProductDetail.aspx?catID=770&prdID=120630