Heat oven to 350 degrees.
Cook pasta according to package directions and removing when almost al dente (about 1 minute before what is usually considered done).
Meanwhile, in a small saucepan, heat 4 tablespoons butter, cream, salt, pepper, and thyme. Remove from heat before just before mixture begins to boil.
Use a rolling pin to flatten all the bread slices. Use a butter knife to spread the remaining 4 tablespoons of butter onto one side of each of the bread slices. Press the butter side down into a muffin pan to create bread cups.
When the pasta is done, drain and return to the pan. Stir in the scalded cream and butter along with 1 cup of shredded cheddar. Stir to melt the cheese.
Spoon the cheesy macaroni into the bread cups. Press gently to fill the cups and then top off each one to overflowing. You will probably have some macaroni left over.
Sprinkle the remaining cheese and breadcrumbs over each pasta cup.
Bake for 12 - 15 minutes until the cheese on top is melted.
Prepare fresh veggies.
Serve Mac n Cheese Muffins with a side of veggies.