1. Preheat your oven to 375°F (190°C) and grease a muffin tin.
2. Cook the macaroni according to package instructions until al dente, drain, and set aside.
3. In a saucepan over medium heat, melt the butter and add the flour. Stir for about 1-2 minutes until lightly golden.
4. Gradually whisk in the milk, and cook until the mixture thickens slightly, about 3-4 minutes.
5. Add the cheddar and Parmesan cheeses, stirring until melted and smooth. Mix in the garlic, smoked paprika, cayenne pepper, salt, and black pepper.
6. Fold in the cooked macaroni, ensuring every piece is coated in the creamy sauce. Set aside.
7. In a skillet, heat olive oil over medium-high heat. Add the shrimp, seasoning with salt and pepper, and cook until pink and cooked through, about 3 minutes per side.
8. Roll out the croissant dough and cut into squares, pressing each square into the muffin tin to form a cup.
9. Spoon the mac and cheese mixture into each croissant cup, topping with a few shrimp.
10. Bake for 15-18 minutes until the croissants are golden brown and crispy.
11. Garnish with fresh parsley before serving.

One of the joys of cooking is adapting recipes to suit your mood and audience. Feel free to add your own twist to these steps, just like my abuela used to improvise her famous tortilla recipes.