Mac And Cheese Skewers Recipes

Steps:

• Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
• Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
• Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
• Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
• Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
• Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Steps:

• 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.

Steps:

• Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
• In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
• Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
• Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
• Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.