Would it work better with a smaller pasta? Acini di pepe is small, which might help it stay in a uniform shape (elbows are harder to wrangle). Maybe thickening the sauce slightly, and adding some egg (or just the yolk) for better binding power? I guess it would depend on whether the assembled rolls are cooked. Mixing some grated parmesan with the panko might punch up the flavor a bit.
I am guessing that refrigerating the mac and cheese in thin sheets on plastic wrap, then rolling, then re-chilling, then slicing, then popping them under the broiler to heat might be the most effective way to get sushi pieces. If you decide not to opt for the panko (or you could sprinkle it on at the end), you could lay out blanched spinach leaves on the plastic wrap, to give them a green 'nori' outer layer.
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timeasmymeasure
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Date: 2011-02-25 06:08 am (UTC)I am guessing that refrigerating the mac and cheese in thin sheets on plastic wrap, then rolling, then re-chilling, then slicing, then popping them under the broiler to heat might be the most effective way to get sushi pieces. If you decide not to opt for the panko (or you could sprinkle it on at the end), you could lay out blanched spinach leaves on the plastic wrap, to give them a green 'nori' outer layer.