Cook the elbow macaroni in boiling water until al dente, then drain and set aside.

In a skillet over medium heat, cook the diced pancetta until the edges turn golden and crisp. Remove the pancetta with a slotted spoon and set it aside on a plate.

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for one minute. Slowly pour in the milk while whisking to avoid lumps. Continue cooking until the mixture thickens slightly.

Stir the cheddar cheese, Parmesan cheese, truffle oil, salt, and black pepper into the milk mixture until the cheeses melt and the sauce becomes smooth. Remove from heat.

In a large bowl, combine the cooked macaroni, cheese sauce, crispy pancetta, and beaten egg. Mix well. Scoop the mixture into a greased mini muffin tin, pressing each portion down firmly. Sprinkle panko breadcrumbs over the top of each bite.

Bake at 375 degrees Fahrenheit for 18 to 20 minutes until the tops turn golden. Let the bites cool in the tin for five minutes before removing.