The technique is like a typical macaroni and cheese recipe, but the ratio of cheese to liquid is different. There's more cheese and less milk resulting in a dense, easily-compactable pasta with thick sauce.
Although the recipe calls for five minutes of cool time, I found that these macs, which are cooked in mini muffin pans, need about ten minutes to set. If you try to get them out of the pan too early, the pasta won't hold its shape and instead of mac and cheese minis, you'll just have a mac and cheese mess. To look at the recipe, keep reading.