Mac And Cheese Skewers Recipes

SUN-DRIED TOMATO AND GOAT CHEESE SKEWERS

Steps:

• Special equipment: 20 small skewers or cocktail toothpicks
• Fill a pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half lengthwise. Slice each half into 10 pieces making sure to dip the knife into the hot water in between slicing to ensure a nice clean cut. Roll each piece of goat cheese into balls approximately 1/2-inch in diameter and put onto a cookie sheet lined with waxed paper.
• Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.
• Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
• Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato. Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remaining skewers. Arrange on a serving platter, cover and keep refrigerated until ready to serve.

HAM AND CHEESE SKEWERS WITH CRUNCHY MAILLE® CORNICHONS

Steps:

• Cut each slice of ham in 3, and roll each piece on itself to form a little square.
• Slide a Maille® cornichon, then a cube of ham, then a cube of cheese, then a tomato on a skewer. Repeat 3 times to fill the skewer.
• Repeat for each skewer.

CHEATER'S MAC AND CHEESE

Steps:

• Cook pasta in a pot of generously salted boiling water 2 minutes less than per package instructions. Reserve 1 cup pasta water and cover to keep warm. Add broccoli to pot; continue boiling until pasta is al dente and broccoli is bright green, 1 to 2 minutes more. Drain.
• Return pot to medium heat; add cream cheese, butter, and 2/3 cup reserved pasta water. Cook, stirring, until mixture is smooth and simmering. Remove from heat; stir in pasta, broccoli, and Parmigiano-Reggiano. Toss with more pasta water as needed until sauce clings to pasta. Serve with more Parmigiano and black pepper.

ULTIMATE CHEESESTEAK SKEWERS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Turn the loaf on its end, and cut a square out, leaving a ½-inch (1 cm) thick edge. Remove the center of the bread.
• Cut the hollowed bread piece into two and roll them down for compression.
• Slice the bell peppers.
• Cut the onions.
• Thinly slice the flank steak.
• Season the flank steak with salt and pepper to taste.
• Heat oil in a pan over medium heat. Cook the flank steak until browned on all sides, about 2 minutes. Remove the steak from the pan.
• Add the green peppers, red peppers, and onions, and cook until softened, about 4 minutes.
• Season the peppers and onions with salt and pepper to taste.
• Place the hollowed bread piece into the bread box.
• Line the bread box with provolone on all five sides.
• Add the flank steak, green peppers, red peppers, onions, and cheese to the bread box.
• Seal the top with cheese and cover it with the second half of the hollowed bread.
• Place cheese on top of the box.
• Bake the cheesesteak box for 10 minutes.
• Take the cheesesteak box out and and place nine skewers sticks in the cheesebox.
• Slice the cheesesteak box into 9 cubes, forming 9 cheesesteak skewers.
• Enjoy!

SMOKY PAPRIKA CHEESE SKEWERS

Steps:

• In a mixing bowl, combine shallot, oil, spices and a small pinch of salt, if you like. (Most grilling cheese is already pretty salty; taste it first.) Add cheese and gently toss to evenly coat.
• Heat the grill to high. While the grill is heating, pierce marinated cheese onto metal skewers or pre-soaked wooden skewers (see Tip), about 3 to 4 per skewer. Reserve any leftover marinade at the bottom of bowl.
• When the grill is hot, brush the grates lightly with oil and add the skewers. Cook, rotating them carefully every few minutes, until evenly browned and slightly charred in places, about 3 to 8 minutes. Transfer to a serving platter and brush with remaining marinade. Serve immediately.