Food Network
Home> Recipes> Quick and Easy>
Mac and Cheese Skewers Recipe

Mac and Cheese Skewers

Recipe courtesy Dan Smith and Steve McDonagh

Show:

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 8

Showing 1-8 of 8

Sort by:

Newest

  • on November 19, 2009

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 31, 2008

    Flag

    yeah baby!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 09, 2007

    Flag

    This recipe is definetely not worth all the work. If the skewers are not eaten right away they taste horrible. Not a keeper!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 01, 2007

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 25, 2007

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 25, 2007

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 04, 2006

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 30, 2006

    Flag

    These were a bit of work, but well worth the effort. I served them at a poker party and they were quickly snatched up.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.