Mac and Cheese Egg Rolls (Print)

Creamy cheddar macaroni wrapped in crunchy shells, ideal as a fun appetizer or snack.

# Components:

→ Mac and Cheese Base

01 - 1 cup elbow macaroni
02 - 1 tablespoon unsalted butter
03 - 1 tablespoon all-purpose flour
04 - 1 cup whole milk
05 - 1 1/4 cups shredded sharp cheddar cheese
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon paprika
08 - Salt, to taste
09 - Black pepper, to taste

→ Egg Roll Assembly

10 - 12 egg roll wrappers
11 - 1 large egg, beaten
12 - Vegetable oil, for frying

# Directions:

01 - Cook the elbow macaroni according to package directions until al dente. Drain and set aside. In a medium saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute, stirring constantly. Gradually whisk in the whole milk, continuing to whisk until the sauce begins to thicken. Add the shredded sharp cheddar cheese, garlic powder, paprika, salt, and black pepper. Stir until the cheese is fully melted and the sauce is smooth and creamy. Fold the cooked elbow macaroni into the cheese sauce. Allow the mixture to cool completely to room temperature before proceeding.
02 - Lay one egg roll wrapper flat on a clean surface with a corner facing towards you. Place approximately 2 to 3 tablespoons of the cooled macaroni and cheese mixture in the center of the wrapper. Fold the bottom corner of the wrapper up and over the filling. Fold in the left and right sides of the wrapper towards the center. Tightly roll the wrapper upwards to form an egg roll. Lightly brush the top exposed corner of the wrapper with the beaten egg and press to seal the roll. Repeat this process for the remaining wrappers and filling.
03 - Heat approximately 2 inches of vegetable oil in a deep skillet or deep fryer to 350°F (175°C). Carefully place the assembled egg rolls into the hot oil, being careful not to overcrowd the pan; fry in batches if necessary. Fry for 2 to 3 minutes per side, or until the egg rolls are golden brown and crispy. Remove the fried egg rolls from the oil using tongs and drain them on a layer of paper towels. Serve immediately.

# Expert Advice:

01 -
  • Simple ingredients come together in a totally new way
  • You get the best of creamy cheesy inside and crisp golden exterior
  • Perfect for making ahead and finishing last minute
  • Oven baking option keeps things lighter
02 -
  • Mac and cheese egg rolls freeze well before frying for great prep ahead
  • They pack a combo of carbs and protein for energy at parties
  • Vegetarian friendly just check your wrappers for egg
03 -
  • Let the mac and cheese filling cool completely before rolling Warm filling can tear the wrappers and create leaks
  • Always work with a damp towel over your unused wrappers to keep them from drying out as you roll
  • I learned quickly not to rush the frying temperature Too low and the rolls absorb oil too fast which leads to soggy shells Patience pays off for a crisp exterior every time

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