Bring the water to a boil in a large pot. When it starts to bubble, add the macaroni, and cook for about three to five minutes. Following the manufacturer's directions. Strain the pasta, add the two tablespoons of butter, and stir. Let it rest while you prepare the bechamel sauce.
In a medium saucepan, place the butter to melt over medium low heat. When the butter has melted, add the wheat flour.
Stir the mixture with a hand mixer, until a thick paste form.
Then add the milk. Cook for another five to seven minutes, continuing to beat, to prevent the sauce from sticking to the bottom. When it begins to thicken, add half of the cheddar cheese and stir until the cheese is melted. Season with nutmeg, salt, and pepper. Reserve.
In a large mixing bowl, place the macaroni, béchamel sauce, remaining cheddar cheese, and egg.
Stir until everything is well mixed.
Preheat the oven to 160 ° C / 320 ° F. Spread a little butter in the mold where you will cook the bites. Scoop a generous tablespoon of batter into each cavity of the mold. Sprinkle some mozzarella cheese over each bite, and bake until golden brown on the surface. Remove from the oven, and unmold being careful not to break them. It is better to eat them warm.
If you want your bites to be firmer, add two tablespoons of extra wheat flour in step six.