Macaroni and Cheese Skewers
Salt, for pasta water
1/3 pound rigatoni (about 40 pieces)
4 ounces easy melting American Cheese, Velveeta (I don't like processed cheese, so maybe try cheddar, fontina or gruyere)
1/2 cup Italian bread crumbs
1/4 cup grated Parmesan
2 tablespoons finely chopped fresh parsley leaves
2 eggs, lightly beaten with 2 teaspoons water, for egg wash
2 cups vegetable oil
20 cherry tomatoes, halved
Special equipment: frilly toothpicks
Fill a saucepan halfway with water and place over high heat.
Bring to a boil and salt the water liberally.
Add the rigatoni and cook 9 to 11 minutes, until al dente.
Drain, rinse well under cold water and set aside.
Cut the block of cheese into 1/2-inch slices and cut each slice into 4 equal pieces lengthwise. Cut each piece in half. You should have 40 pieces.
Slide 1 piece of the cheese into each rigatoni (the size should be near perfect.)
Pour the bread crumbs, Parmesan, and parsley into a small bowl and mix well.
Working in small batches, put the stuffed rigatoni into the egg wash first, then roll in the bread crumb mixture.
Place in a sealable container (they can be stacked on top of each other).
Place in the freezer for at least 2 hours and up to 2 weeks.
Preheat the oven to 200 degrees F.
Pour the vegetable oil into a medium saucepan and place over medium heat for 5 minutes.
Test by dropping a cube of bread into the oil; if it turns golden within 1 minute the oil is ready.
Working in batches of 6 to 8 and using a slotted spoon, carefully drop the rigatoni into the oil.
Fry for 1 1/2 to 2 minutes, until the bread crumbs are a golden brown.
Remove to a paper towel lined plate.
Repeat until all of the rigatoni have been fried.
Keep warm in the preheated oven.
To serve, skewer 1 piece of the mac and cheese and a cherry tomato half with a frilly toothpick.
Serve while still warm.
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Pairs Well With
Courtesy of: Dan and Steve
Since these are time consuming and since they freeze well, it's worth making a larger batch than needed and storing them.