PULL-APART MACARONI AND CHEESE

MAC & CHEESE that you can share without actually touching any piece but the one you’re eating

I’m obsessed with this dish—it’s so fun to make and, well, looks really cool! It’s just the right kind of show-stopper that is perfect for any spread. I made it with Thanksgiving in mind but it truly works for any gathering—lunch or dinner. What I’m loving most is that it’s fun to eat! Use your hands, fork, or tongs to pull one big noodle filled with smaller noodles at a time and eat. The beautiful part is that pulling one doesn’t cause the rest to collapse which in this case means you can just touch the one you are eating and no other. Fun AND sanitary for the win this pandemic riddled Thanksgiving!

Click here to see my behind-the-scenes video of me making this Vertical Macaroni And Cheese!

Here are some more of the recipes I’m loving for a covid-safe Thanksgiving

Mashed Potatoes And Gravy Puff Pastry Pop-Tarts

Asparagus Broccolini And String Bean Bouquets

Baked Sweet Potatoes With Toasted Marshmallows

Croissant Stuffing Bites

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PULL-APART MACARONI AND CHEESE

Yield: 8 Servings (Makes 2 6 Inch Rounds)

Author: Michelle Williams

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

FOR THE PASTA

• Maccheroni (17.6 ounce bag)
• Paccheri (16 ounce bag)

FOR THE CHEESE SAUCE

• Unsalted Butter (4 tablespoons)
• Garlic (1 large clove, finely chopped)
• Shallot (1, sliced and separated)
• All Purpose Flour (2 tablespoons)
• Panko (2 tablespoons)
• Fresh Oregano (1 tablespoon when chopped)
• Fresh Tarragon (1 tablespoon when chopped)
• Fresh Thyme (1 teaspoon, roughly chopped)
• Heavy Cream (2 cups)
• Shredded Cheddar (2 cups)
• Shredded Mozzarella (1 cup)
• Salt (to taste)
• Pepper (to taste)
• Cooking Butter Spray (for greasing your pans)

FOR THE TOPPING

• Panko (2 tablespoons, divided)
• Fresh Thyme (1 teaspoon, divided)
• Finishing Salt (pinch)

KITCHEN ITEMS

• Stock Pot
• Strainer
• Slotted Spoon
• Cutting Board
• Chefs Knife
• Saucepan
• Wooden Spoon
• Large Mixing Bowl
• 6 Inch Cake Pan with Removable Bottom (2. These are often called cheesecake pans)
• Squeeze Bottle
• Metal Spatula
• Serving Plate(s)

Instructions

TO PREP YOUR NOODLES

1. Follow the directions on the packaging for your paccheri noodles to boil them to al dente. If they offer a range, go on the lower end of time (ie. if it says 7-9 minutes, boil for 7).
2. To save time in the kitchen, we are going to transfer your noodles WITHOUT discarding of your water so that we can reuse the already hot water to boil your maccheroni. Use your slotted spoon to transfer your paccheri into your strainer. Rinse your paccheri under cold water. This will stop them from cooking further as they sit.
3. Bring your water back to a boil.
4. Add your maccheroni. Boil to al dente following the instructions on its packaging.
5. Strain the pasta into the sink and immediately cool it by running cold water over it.
6. Set your pastas aside.
7. NOTE: You can absolutely move on to the next step while your pastas are boiling.

TO PREP YOUR CHEESE SAUCE

1. In your saucepan, over a medium heat, melt your butter.
2. Add garlic and shallot. Use your wooden spoon to move them around until they are softened and have yellowed slightly—about 3 minutes.
3. Mix in your flour and panko.
4. Mix in your oregano, tarragon, and thyme.
5. Mix in your heavy cream. Bring it to a boil stirring occasionally—about 3 minutes.
6. Add in your cheddar. Mix fully. It should turn your entire mixture a light orange color.
7. Mix in your mozzarella.
8. Season with salt and pepper to taste. Taste cautiously because it is hot!

TO ASSEMBLE YOUR VERTICAL MACARONI AND CHEESE

1. Transfer your maccheroni into your mixing bowl.
2. Pour on just enough cheese to coat it (roughly 1/4 of your cheese). Toss your maccheroni until they are coated.
3. Preheat your oven to 350º.
4. Grease the insides of your cake pans with your butter spray.
5. Use your hands to one-by-one place your paccheri noodles (the bigger of your noodles) vertically in your pans working your way from the outer edge in. When they are all in they will all be stuck in such a way that they won’t fall over. Your noodles should be touching without getting smushed.
6. Use your hands to stick roughly 5 (or as many as will fit) maccheroni noodles vertically into each paccheri.
7. Fill your squeeze bottle about half way with cheese and use it to squirt cheese into any visible holes. You may encounter a shallot clogging up your lid. If so, just take the lid off, quickly run some water through it, put it back on and continue.
8. Sprinkle 1 tablespoon of panko evenly over the top of your noodles.

TO BAKE YOUR MACARONI AND CHEESE

1. Bake for 10 minutes.
2. Broil for 4 minutes.
3. Let sit for 5 minutes. Don’t skip this step. It will help everything settle before you transfer it all from the cake pans.
4. Scoop half of your remaining cheese (or to your liking) in a 6 inch circle on the plate you plan to serve one of your pull-apart macaroni and cheeses. You will sit your macaroni and cheese on top of it for extra cheesiness.
5. TO GET YOUR MACARONI AND CHEESE OUT OF THE CAKE PAN: Place a thick cup (or something comparable) upside down on your counter. Sit the removable bottom of your cake pan directly on it and let the sides of the cake pan slowly move off of the sides of your pasta and down onto your counter. Holding your pasta on that cake pan base close to your cheese-lined plate, use a metal spatula to gently lift and slide your pasta off of the base of the pan and place it directly onto your cheese circle.
6. Sprinkle thyme and finishing salt over the top.
7. Serve.

Did you make this recipe?

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