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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.


  • 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.
  • You must SAVE this recipe

Categories: Appetizer  Freezer 
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