| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 30 min |
| Inactive: | 2 hr |
| Cook: | 15 min |
| Yield: | 40 pieces |
| Level: | Intermediate |
| Total: | 2 hr 45 min |
| Prep: | 30 min |
| Inactive: | 2 hr |
| Cook: | 15 min |
| Yield: | 40 pieces |
Ingredients
- Salt, for pasta water
- 1/3 pound rigatoni (about 40 pieces)
- 4 ounces easy melting American Cheese (recommended: Velveeta)
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 20 servings |
| Calories | 368 |
| Total Fat | 25 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 21 mg |
| Sodium | 200 mg |
| Serving Size | 1 of 20 servings |
| Calories | 368 |
| Total Fat | 25 g |
| Saturated Fat | 3 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 21 mg |
| Sodium | 200 mg |
Reviews
and stuffed them with a processed spicy cheese from Costco. I baked these at 450 for 10-15 minutes. Huge hit! I couldn’t find rigatoni big enough, so I cooked the shells and then wrapped them up.
yeah baby!
This recipe is definetely not worth all the work. If the skewers are not eaten right away they taste horrible. Not a keeper!
This is the best recipe for fried mac n’ cheese that I have ever made. Wow! I didn’t bother with the skewers (just my hubby & I) and they were EXCELLENT! I made a big bunch and keep some in the freezer when people come over for a quick snack. They are better if you freeze them overnight. The more I make recipes from the Hearty Boys, the more fabulous food I eat!
These are absolutely delicious! I did not use Velveta, but a medium sharp cheddar and it worked fine. I used Italian bread crumbs and did not add the parmesan – felt this would be an overkill on the cheese. I think mozzarella would be good in the pasta as well. Could hardly wait for them to cool before devouring them. Will definely do again!
Yes, it’s labor intensive.
Yes, it sucks to stuff the little noodles.
The good news is, these can and should be made ahead, so they go from freezer to fryer, and everyone LOVED these.
I’ve been trying to find a way to make fried Mac & Cheese, and this is the winner by far!
I had my 3 1/2 year old help stuff the rigatoni. We never got to the skewers, as the family started eating them once they were fried. Yummy!
These were a bit of work, but well worth the effort. I served them at a poker party and they were quickly snatched up.