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1
Fill a saucepan halfway with water and place over high heat.
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2
Bring to a boil and salt the water liberally.
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3
Add the rigatoni and cook 9 to 11 minutes, until al dente.
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4
Drain, rinse well under cold water and set aside.
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5
Cut the block of cheese into 1/2-inch slices and cut each slice into 4 equal pieces lengthwise.
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6
Cut each piece in half.
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7
You should have 40 pieces.
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8
Slide 1 piece of the cheese into each rigatoni (the size should be near perfect.)
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9
Pour the bread crumbs, Parmesan, and parsley into a small bowl and mix well.
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10
Working in small batches, put the stuffed rigatoni into the egg wash first, then roll in the bread crumb mixture.
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11
Place in a sealable container (they can be stacked on top of each other).
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12
Place in the freezer for at least 2 hours and up to 2 weeks.
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13
Preheat the oven to 200 degrees F.
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14
Pour the vegetable oil into a medium saucepan and place over medium heat for 5 minutes.
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15
Test by dropping a cube of bread into the oil; if it turns golden within 1 minute the oil is ready.
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16
Working in batches of 6 to 8 and using a slotted spoon, carefully drop the rigatoni into the oil.
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17
Fry for 1 1/2 to 2 minutes, until the bread crumbs are a golden brown.
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18
Remove to a paper towel lined plate.
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19
Repeat until all of the rigatoni have been fried.
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20
Keep warm in the preheated oven.
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21
To serve, skewer 1 piece of the mac and cheese and a cherry tomato half with a frilly toothpick.
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22
Serve while still warm.
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23
Cook's Note: Since these are time consuming and since they freeze well, it's worth making a larger batch than needed and storing them.
