Preheat the oven to 350°F (175°C) and grease a mini muffin tin.

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes until bubbly.

Gradually whisk in the milk, continuing to stir until the mixture thickens, about 3-5 minutes.

Remove from heat and add the cheddar cheese, garlic powder, onion powder, black pepper, salt, and paprika. Stir until the cheese is completely melted and smooth.

Combine the cooked macaroni with the cheese sauce, mixing well to coat the pasta.

In a separate bowl, mix the crushed crackers and grated Parmesan cheese.

Spoon the macaroni and cheese mixture into the greased mini muffin cups, filling each about 3/4 full.

Sprinkle the cracker and Parmesan mixture evenly over the top of each macaroni bite.

Bake in the preheated oven for 15-20 minutes, or until the tops are golden and crispy.

Remove from the oven and let cool for a few minutes before carefully removing the bites from the tin.

Garnish with chopped parsley if desired and serve warm.