First of all, prepare the cheese sauce: prepare a roux by melting the butter in a saucepan and incorporating it into the flour.
Add the lukewarm milk, stirring with a whisk so as not to create lumps and, once you have a rather thick béchamel, also add the grated cheese.
Meanwhile, cook the pasta in lightly salted boiling water, drain it al dente and mix it with the sauce, adding very little cooking water only if necessary, then let it cool completely.
When the pasta is completely cold, assemble the skewers by skewering the macaroni 1 at a time, placing them on the baking sheet lined with parchment paper as they are ready.
Sprinkle with paprika or pepper to taste and cook for 5-10 minutes or until they are well au gratin at 250 ° C, in a preheated convection oven.
The pasta skewers are ready, you just have to serve them.
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